What you need:
- 3-4 lb corned beef brisket (with spice pack)
- 4 large carrots, sliced in 2 inch pieces
- 1 large onion, chopped
- 2 celery ribs, sliced
- 1 small head of cabbage cut in wedges
- 3 T cider vinegar
- 2 T brown sugar
- 11/2 c water
What you do:
- Add carrots, celery, onions and water to a 6 quart crock-pot.
Place brisket on top of vegetables. In a small bowl, combine
spice pack, brown sugar and cider vinegar. Pour mixture over
corned beef. Place cabbage on top of corned beef. Cook,
covered, for 8 - 10 hours on low. Serve with rye bread and
butter.
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