2 -2 1/2 lbs corned beef brisket
1 medium onion, sliced
1 stalk celery, cut in 3
4 medium potatoes, peeled and halved
4 medium carrots, peeled cut in 3
1 cup beef bouillon
1 bay leaf
1 garlic clove, smashed
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
4 small cabbage, cut into wedges
1 teaspoon caraway seed
2 Place onion, celery, potatoes, and carrots in the bottom of the crockpot, lay brisket on top.
3 Whisk together bouillon, bay leaf, garlic, Worcestershire sauce, and dry mustard.
4 Pour over brisket, cover pot.
5 Cook on low setting for 8 to 10 hours, adding cabbage wedges and caraway seed for the last hour of cooking.
6 To serve, discard the cooking liquid, slice meat onto hot serving plates, accompany with the cooked potatoes, carrots, celery, cabbage wedges, and your favorite mustard