Crock-Pot Corned Beef

Cooking Time: 10 to 12 hours

Ideal Crock-Pot Size: 5 qt.

Ingredients:

2 lb. small red potatoes, no peeling needed just slice in half (any kind of potato will work)

1 medium onion, cut into 8 wedges

1 bag of carrots, peeled and cut

1 (2 - 2 1/2 lb.) corned beef brisket with seasoning packet

2 cups apple juice

water

1 head of cabbage, cut into thin wedges

Directions:

1.) Prepare potatoes, onion, carrots and cabbage.

2.) Place  potatoes, carrots and onion in crock-pot. Save the cabbage until the end.

3.) Top the vegetables with the corned beef brisket and sprinkle with seasoning packet.

4.) Add apple juice and enough water to just cover brisket (keep in mind that level of liquid will rise as the brisket cooks)

5.) Cover the crock-pot and cook on low for 10 to 12 hours. About 40  minutes before serving, remove the corned beef, place it on a serving platter and cover it with foil. Add cabbage wedges to vegetables and broth in slow cooker. Cook until cabbage is tender but still a little crisp about 30 to 35 minutes.