Slow-Cooked Corned Beef In Beer With Red Currant-Mustard Sauce

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1 boneless corned beef brisket with seasoning packet (2-1/2 to 3 pounds)

3 ribs celery, cut into 3-inch pieces

2 medium onions, cut into quarters

2-1/2 cups water, divided

1 bottle (12 ounces) beer

1 pound green cabbage, cut into thin wedges

1 pound red-skinned potatoes, cut into 2-inch pieces

6 to 8 baby carrots, trimmed or 4 medium carrots, cut crosswise into thirds

2 tablespoons butter, melted

Chopped fresh parsley (optional)

1 jar (12 ounces) red currant jelly

3 tablespoons country Dijon-style mustard

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