I bought another corned beef brisket (flat cut) after St. Patrick's Day
and stashed in in the freezer. No, I didn't get any sort of great deal
on it; still $3.89/lb. I love corned beef so why should I only eat it
once a year?

This being the height of summer, I decided to use the crock-pot/slow
cooker. (It's been in the 90°F area... the crock pot doesn't heat up
the kitchen much.) This morning I put sliced yellow onion in the bottom
of the crock pot. Topped that with the rinsed corned beef. I added 1
c. water, the contents of the spice packet and a couple of extra bay
leaves. Set it to HIGH. It took about 5 hours for the beef to approach
tender, but that's okay.

I added the cabbage wedges. Continued cooking it in the broth with the
corned beef until the cabbage was tender, about 2 more hours.

I had a very delicious dinner. And I have lots of leftovers which I
portioned out and went into the freezer.

Jill