I bought a 3 lb. corned beef brisket. I rinsed it and put it in the crock
pot. I added a cup of water, the seasoning packet (which is basically just
chopped bay leaves and mostly white peppercorns). I threw in a couple of
extra bay leaves and about four pearl onions. I set it to High so it should
be nice and fork tender in about 5 or 6 hours. In the last hour or so I'll
add a quartered, cored cabbage and some new potatoes... I'll add more liquid
then if needed. I could just have easily have done this in a pot the stove.
But a crock pot is perfect for this. Hands off, no fuss cooking. I can sit
out back with a book and not think about watching over the stove Happy
Saint Patrick's Day, everyone!

Jill

i have often done these this way, seems better than on the stove as it seems
to cook more evenly and not pull apart so easily whilst still being fork
tender, also i often add carrots and parsnips or turnips, Lee
"jmcquown" > wrote in message
...
>I bought a 3 lb. corned beef brisket. I rinsed it and put it in the crock
>pot. I added a cup of water, the seasoning packet (which is basically just
>chopped bay leaves and mostly white peppercorns). I threw in a couple of
>extra bay leaves and about four pearl onions. I set it to High so it
>should be nice and fork tender in about 5 or 6 hours. In the last hour or
>so I'll add a quartered, cored cabbage and some new potatoes... I'll add
>more liquid then if needed. I could just have easily have done this in a
>pot the stove. But a crock pot is perfect for this. Hands off, no fuss
>cooking. I can sit out back with a book and not think about watching over
>the stove Happy Saint Patrick's Day, everyone!
>
> Jill