1. Trim brisket of all visible fat, cut to fit 4 qt or larger crockpot, if necessary. 2. Place onion, celery, potatoes and carrots in bottom of crockpot, lay brisket on top. 3. Whisk together bouillon, bay leaf, garlic, Worcestershire sauce and dry mustard. 4. Pour over brisket, cover pot. 5. Cook on low setting for 8 to 10 hours, adding cabbage wedges and caraway seed for the last hour of cooking. 6. To serve, discard cooking liquid, slice meat onto hot serving plates, accompany with the cooked potatoes, carrots, celery, cabbage wedges and your favourite mustard. ---------------------------------------------------------------------------
Nutrition
Ingredients
