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Corned Beef and Cabbage

1 3 lb. corned beef; up to 4
2 c Water
1/2 c Brown sugar
1/4 ts Ground cloves
1 ts Pickling spice
1 ts Dry mustard
1 ts Horseradish
1 Onion; chopped
1 Bay leaf
1 Head cabbage

Place corned beef in the slow cooker. Mix together the water and all ingredients except the cabbage. Pour mixture over meat. Cover and cook on Low for 10-12 hours (MY note: if you get a late start, say 9 or 10 AM, cook it on high for 3 hours, then low for 5-6 hours - it's got to cook a long time to be falling-apart-melt-in-your-mouth). Remove corned beef from slow cooker at end of cooking time and keep warm. Strain juice and return it to the slow cooker, along with the cabbage, which has been cut into wedges. Cover and cook on High for 20-30 minutes, or until the cabbage is fork tender.

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