Ingredients

• 1 cup pot barley or 1 cup pearl barley
• 1 large onion, cut into thick slices
• 3 large carrots, quartered
• 341 beer
• 10 ounces low sodium beef broth
• 750 ml water (approximately)
• 1 bay leaf
• 2 lbs prepared uncooked corned beef brisket, rinsed
• 1 small cabbage, cut into slices
• 2 tablespoons Dijon mustard
• 2 tablespoons mayonnaise
• 1/2 teaspoon fresh ground black pepper

Instructions

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.