• Layer the 6-8 baby red potatoes1/2 cup carrots and 1/2 cup celery in the bottom of slow cooker. Place corned beef on veggies. Add 2 cloves garlic and packet of seasoning that comes with the corned beef. Add 1 12-ounce bottle dark beer and water until meat is covered. Cover and cook on LOW for 8-9 hours (or HIGH for 4-5 hours). 
• Just prior to corned beef being done, melt 1 Tbsp butter in small saucepan. Add ½ cup water and ½ cup brown sugar. Heat over medium-high heat. After about 5 minutes, stir in ½ cup brown mustard. Simmering another 2-3 minutes. Pour in dish and set aside.
• When corned beef is ready, remove and place on cookie tray and tent with foil. Place large pot in sink with colander inside. Pour out the slow cooker ingredients saving both liquid and potatoes. Discard cooked carrots and celery. Preheat broiler. Place pot of liquid on stove on medium-high until boiling. Boil the remaining carrots and celery for 3 minutes then add 1 head cabbage and boil for 3 minutes. Remove from heat and drain liquid.
• Remove foil tent. Brush glaze on top of corned beef and broil on low, 6-inches from the element for 30 minutes adding glaze every 10 minutes. Always keep an eye on the broiler to avoid burning. After 30 minutes remove corned beef and place on cutting board. Cut corned beef across the grain. Serve with veggies and honey mustard sauce.

Honey Mustard Sauce

• Add ½ cup honey, ½ cup brown mustard and ¼ cup Greek yogurt to a small bowl and stir to combine. Served with cooked corned beef.