3 large potatoes, cubed
3 lbs corned beef
4 carrots, peeled and cut into 2 inch sections
1 small head green cabbage, cored and cut into 8 wedges
16 small white onion, peeled and elft whole
2 14.5 oz cans of broth
1 C dark beer
3 T Dijon mustard
2/3 C packed dark brown sugar
1 T dried dill weed
3 whole cloves and 6 peppercorns (tied into cheesecloth)
Place potatoes in crockpot, add corned beef on top, then distribute carrots, cabbage and onions around meat.
Put the broth, beer, mustard, brown sugar and dill into a bowl and whisk together. Pour into the crockpot and tuck into the veggies.
Cover and cook on High for 12 hours, or until meat is very tender.
Remove the cheesecloth bag and cut the meat across the grain. Use a spoon to scoop off any accumulated fat from the cooking liquid. Return the meat to the crockpot to keep warm until serving.