Ingredients
8 medium red potatoes, quartered2 medium carrots, sliced1 medium onion, sliced1 corned beef brisket with spice packet (3 pounds)1-1/2 cups water4 orange peel strips (3 inches)3 tablespoons thawed orange juice concentrate3 tablespoons honey1 tablespoon Dijon mustard
Preparation
Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut brisket in half; place over vegetables. Add the water, orange peel and contents of spice packet.
Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
Using a slotted spoon, transfer corned beef and vegetables to a 13-in. x 9-in. baking dish. Discard orange peel.
Combine the orange juice concentrate, honey and mustard; pour over meat. Bake, uncovered, at 375° for 15-20 minutes, basting occasionally.
