How to make it

  • 1. Add barley, then onion and carrots to slow cooker. Place corned beef on top of vegetables. Pour in beer, broth, and enough water to cover beef by 1 inch (2.5 cm). Add bay leaf.
  • 2. Cover slow cooker and cook on high for 7 hours or until beef and barley are tender and moist.
  • 3. Before serving, in a saucepan over high heat or in the microwave, steam cabbage until tender, about 10 minutes.
  • 4. Remove corned beef from slow cooker and carve into 1/2 inch (1 cm) slices.
  • 5. In a small mixing bowl, blend Dijon mustard, mayonnaise, and ground pepper.
  • 6. In individual shallow serving bowls, place barley, carrots, and onions. Top with sliced corned beef and cabbage. Serve with sauce to drizzle over corned beef.
  • Nutritional information (per serving): Calories: 799, protein: 43 g, carbohydrate: 62 g, fibre: 14 g, sugars: 11 g, fat: 40 g, saturated Fat: 11 g, trans Fat: 0 g, cholesterol: 125 mg, sodium: 3251 mg, potassium: 1401 mg.

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