Crock pot corned beef with Guinness

I adapted a recipe from RecipeZaar. The original recipe calls for rearranging the beef and vegetables in the crock pot 8 hours in to make room for the potatoes and cabbage. That's more trouble than it's worth. You can cheat and microwave the potatoes and cabbage together in a bowl with some of the cooking liquid. I also found that while the original recipe called for a brisket, it worked just fine with a round -- a less fatty cut of beef which works better for slicing cold the next day for sandwiches.

The parsnips add a lot of flavor to the meat. If you are parsnip averse, you may want to substitute extra carrots.

3-4 carrots, peeled and cut into 1 inch pieces
3 parsnips, peeled and cut into 1 inch pieces
3 onions, quartered
3-4 pound corned beef brisket OR round
2 cans of Guinness
1 1/2 teaspoons of mustard powder
3 cloves of garlic, crushed
1/2 teaspoon dried thyme
1 teaspoon sugar
1 teaspoon salt
1 teaspoon fresh ground black pepper
10-12 small potatoes (baby red, baby gold, or even Peruvian purple)
1 small head of cabbage, quartered

Mix together mustard, garlic, sugar, salt, pepper and Guinness.

Arrange corned beef and onions over carrots and parsnips in crock pot. Pour Guinness mixture over everything. Set to low for 8-10 hours.

20-30 minutes before serving time, put potatoes, cabbage, and a few ladles of cooking liquid from the crock pot in a microwave safe bowl. Cover and nuke it for 20 minutes.

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