Servings: Serves 6 people
8 small red skinned potatoes,
1 corned beef brisket, (3 lb)
8 whole black peppercorns
2 bay leaves
1 onion, cut into wedges
1 head cabbage, cored, cut into
Place the potatoes on the bottom of a 6 quart crockpot.
Top with the corned beef, including any juices in the package.
Scatter on the onions, peppercorns, and bay leaves, then add water to cover.
Cover and cook on low heat for 6 hours.
Add the cabbage wedges and continue cooking until the beef is cooked and vegetables are tender, an additional 2-3 hours.
Slice the beef and serve with the vegetables, drizzling the juices over all.