Place in Crock-Pot in order:
4 Potatoes
3 carrots, cut in 3 inch pieces
3-4 lb. corned beef brisket
3 cloves garlic, whole
2 bay leaves
1/2 tsp. peppercorns
2-3 med. onions, quartered
1-2 c. water
3-4 lb. corned beef brisket
3 cloves garlic, whole
2 bay leaves
1/2 tsp. peppercorns
2-3 med. onions, quartered
1-2 c. water
2 Cups Root Beer
1/2 sm. cabbage, cut in wedges
1/2 sm. cabbage, cut in wedges
Put ingredients other than cabbage in Crock-Pot.Add cabbage to liquid after 3 hours on low setting, making sure cabbage is under liquid so as not to dry out. At this time, remove garlic cloves from broth and crush them with a fork, then return to pot.
Cover and cook for another 3 hours on low or until meat is tender.
To prepare more cabbage, cook separately in skillet. Remove 1 cup of broth from Crock-Pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook 20-30 minutes.
Cover and cook for another 3 hours on low or until meat is tender.
To prepare more cabbage, cook separately in skillet. Remove 1 cup of broth from Crock-Pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook 20-30 minutes.
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