8 medium red potatoes, quartered
2 or 3 medium carrots, sliced thick
1 onion, sliced
1 corned beef brisket with spice packet (about 3 lbs)
1 1/2 cups water
4 orange peel strips (each about 3 inches long)
3 TBSP orange juice concentrate
3 TBSP honey
1 TBSP Dijon mustard
Place the vegetables in a slow cooker. Cut the corned beef in half and place over the vegetables. Add water, spice package and orange peel. Cover and cook on low about 8 or 9 hours. Using a slotted spoon, transfer corned beef and vegetables to a 9x13 inch baking dish. Discard orange peel. Combine orange juice concentrate, honey and mustard and spread over corned beef. Bake, uncovered, at 375 deg about 20 minutes. Baste occasionally during baking.
I like to steam some cabbage to serve with this. Cabbage does not do that well in the slow cooker and this gives you the best of both worlds.