You will need: a crockpot large enough to hold your corned beef brisket, potatoes, carrots, cabbage and the corned beef brisket.
Scrub your potatoes and carrots and cut into 1-2″ chunks (whatever works best for your family) and set aside.
In a small bowl mix together 2 teaspoons yellow mustard, 2 Tbsp. brown sugar, and 1 Tbsp. apple cider vinegar. Add contents of seasoning packet from corned beef (or if you don’t have the seasoning packet, use 1 1/2 tsp. pickling spice).
Rinse corned beef (there probably isn’t a real reason to do this, I just do it ) and place in crockpot. Rub with the mustard mixture to completely cover the top and sides (and bottom if you have enough).
Add 1 cup of water (I generally pour this around the sides to avoid washing off the rub that I just put on the meat).
Add potatoes and carrots on top of the meat. Cover, and cook on high for 4 hours, or on low for 6-8 hours.
We cook our cabbage on the stovetop.
I will have to have my hubby share his amazing gravy he makes for this meal. Hopefully, I will get that from home later.