Corned Beef & Cabbage For The Wine Lover

• 3/4 pound fingerling potatoes, cut in half
• 2 cups fresh baby carrots
• 2 medium onions, cut into wedges
• 4 garlic cloves, minced
• 1-1/2 cups white wine or beef broth
• 1 corned beef brisket with spice packet (3 to 3-1/2 pounds)
• 1/2 cup stone-ground mustard
• 1 small head cabbage, cut into thin wedges
• 1 can (14 ounces) sauerkraut, rinsed and well drained

1. In a 6- or 7-qt. slow cooker, combine the potatoes, carrots, onions and garlic. Pour wine over vegetables. Cut brisket in half. Spread with mustard; place over vegetables (discard spice packet from corned beef or save for another use).
2. Cover and cook on low for 8-10 hours or until meat and vegetables are tender, adding cabbage and sauerkraut during the last hour of cooking. Serve beef with vegetables.

potatoes, fresh baby carrots, onions, garlic, white wine, packet, stoneground mustard, head cabbage, sauerkraut

Taken from www.tasteofhome.com/recipes/corned-beef-cabbage-for-the-wine-lover/ (may not work)