Champagne Corned Beef and Cabbage

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