Apple Corned Beef

It's St. Patrick's Day week which can mean only one thing -- time for corned beef!

This slow-cooker recipe is a favorite in our house. My husband grew up loving corned beef, and his family actually introduced it to me on my first visit to their home. I, too, became a fan.

We're leaving for vacation the day after St. Patty's, so I made this Irish treat a few days early so we can enjoy the leftovers throughout the week.

What you need:
8 new redskin potatoes
4 to 5 carrots, peeled and cut into chunks (I tossed in a bag of baby carrots instead)
1 onion, cut into 8 wedges
3-lb. corned beef brisket
4 c. apple juice
1 c. brown sugar, packed
1 T. Dijon or honey mustard (I used Dijon)

Arrange potatoes, carrots, and onion wedges in a slower cooker; top with corned beef. Stir together apple juice, brown sugar, and mustard; pour over top. Cover and cook on low setting for 8-10 hours. Slice meat thinly across the grain. Serve with cooked vegetables. Makes 4 to 6 servings. (Side benefit: house smells amazing!)

Recipe from the Gooseberry Patch collection, "Slow-Cooker Recipes," and attributed to Mary Lauff-Thompson.