St. Paddy’s Crock Pot Beef with Cabbage, Potatoes and Carrots

ST. PADDY CROCK POT BEEF WITH CABBAGE, POTATOES AND CARROTS
2 t. salt, divided
2 t. black pepper, divided
2 T. brown sugar
2 t. ground mustard
1 t. ground cinnamon
1 t. ground ginger
½ t. ground cloves
2 lb. beef brisket, trimmed
1 c. beef stock
3 T. cider vinegar
1 T. Worcestershire sauce
2 medium onions, cut into wedges
4 garlic cloves, crushed
2 bay leaves
1 head cabbage, halved
2 lbs. small red potatoes, quartered
1 lb. baby carrots
1 T. butter, melted

1. Combine 1 t. salt, 1 t. pepper, brown sugar, ground mustard, cinnamon, ginger and cloves in a small bowl.
2. Rub this mixture all over the brisket.
3. Place brisket into crock pot.
4. Add stock, vinegar, Worcestershire, onions, garlic and bay leaves.
5. Arrange cabbage halves over top.
6. Cook on LOW for 8 hours or until very tender.
7. Transfer beef to cutting board and discard bay leaves.
8. Place potatoes and carrots in large saucepan, add cold water to cover by at least 1 inch.
9. Bring to boil and cook until tender.
10. Drain and season with 1 t. salt, 1 t. black pepper and melted butter.
11. Cut brisket across grain into thin slices.
12. Cut each cabbage half into 4 wedges.
13. Serve brisket with onions, cabbage, potatoes, carrots and jus.
14. Season if necessary with more salt and pepper.