Ingredients for 8 servings:
1. 3 carrots, cut into 1 inch pieces
2. 3 parsnips, cut into 1 inch pieces (sweeeter then carrots)
3. 3 -4 lbs corned beef brisket
4. 2 -3 onions, cut into quarters
5. 10 small red potatoes, halved, 6 medium quartered, 4 large cut into six pieces
6. 1 small head of cabbage, cut into wedges keeping the core on each wedge so they stay in wedges
7. 1/2-2 teaspoon mustard powder
8. 1/2-2 teaspoon garlic powder
9. 1 sprig thyme
10. 1 teaspoon sugar
11. 12 ounces Guinness stout
12. 1 cup water
13. 1 teaspoon salt
14. 1 teaspoon pepper

Directions:
1. Place carrots and parsnips into bottom of crock pot.
2. Add corned beef brisket & onions.
3. Mix together beer, water, sugar, dry mustard, garlic powder, sprig of thyme, salt and pepper.
4. Pour into crock pot.
5. Cover & cook on low heat for 8 hours.
6. If carrots, parsnip and onions are tender you can remove them, placing them in a covered dish. Add cabbage wedges and potatoes to crock pot & push down into liquid.
7. Turn crock pot on high & cook 2 more hours adding back the veggies if removed just to warm.
8. Serve with a good mustard or place corned beef on a foil lined cookie sheet fat side up. Score fat, broil 3 minutes then pour about 1/2 cup Pineapple Ham Glaze Great for Corned Beef recipe # 57813 on top and broil for 2 more minutes.