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Corned Beef and Cabbage

1 medium onion -- cut into wedges
4 medium potatoes -- peeled, quartered
1 pound baby carrots
3 cups water
3 garlic cloves -- minced
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon freshly-ground black pepper
3 pounds corned beef brisket with spice packet -- cut in half
1 small cabbage head -- cut into wedges


Place the onion, potatoes and carrots in a 5-quart slow cooker.

Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet. Pour over vegetables. Top with brisket and cabbage.

Cover, and cook on LOW for 8 to 9 hours or until meat and vegetables are tender. Remove bay leaf before serving.

This recipe yields 6 to 8 servings.

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