Champagne Corned Beef and Cabbage

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Ingredients

3 lb saval corned beef Pickling packet (flat cut)
2 medium green cabbages, cut into eighths
2 large onions, quartered
3 lb Yukon gold potatoes
2 whole celery stalks (leaves and all)
1 large bay leaf (remove when done cooking)
1 tbsp paprika
3 garlic cloves, whole
1 liter champagne, at room temperature
4.25 oz Woeber’s Champagne Dill Mustard
32 oz chicken broth

In a large bowl, thoroughly combine mustard and broth.
Slowly mix in the champagne.
Toss the rest of the ingredient into a large Crock-Pot.
Cover with the Woeber’s mixture.
Set to high for 3 hours.
Turn it off and let it rest before serving.

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