Corned Beef and Veggies Dinner

• 1 package corned beef (including seasoning packet)
• water to cover
• 1 onion, cut into quarters
• 2 bay leaves
• 2 teaspoons minced garlic

• 6 potatoes, peeled and quartered
• ¾ lb. baby carrots
• 1 head cabbage, cored and cut into sixths

Glaze:

• 1 cup light brown sugar
• 1/3 cup Gulden's Spicy Mustard

• Loaf of soda bread (optional)

Directions:

1. In a crockpot, place the corned beef, seasoning packet, onion, and bay leaves. Cover with water. Cook on low for 11 hours (For me, that means starting at 5:00 a.m.).
2. Remove meat and cool in refrigerator about an hour to make it easier to slice.
3. Continue to keep the liquid hot in the crockpot.
4. Remove fat blanket, then slice the meat and put it in a baking dish.
5. Mix glaze ingredients and brush over the meat.
6. Bake the meat uncovered in the oven about 30 minutes at 325 degrees. Keep checking to make sure the glaze doesn't get too brown.
7. Meanwhile, put the hot liquid in a Dutch oven and bring to a boil.
8. Add potatoes and cook for 20 minutes.
9. Add carrots and cook for 5 minutes.
10. Add cabbage wedges, cover and cook additional 20 minutes.
11. Remove the bay leaves. Serve with the meat with the vegetables and purchased soda bread (optional).