1 corned beef brisket
Several small red potatoes, unpeeled (about a dozen for 4 servings)
3 medium size onions
1 head cabbage

You will need a large crock pot for this. Put the potatoes in the bottom of the crock pot, pierced once with a fork. Put the corned beef on top of the potatoes along with the juices from the bag. Run water in the bag and measure one cup and add to the pot. Quarter 3 medium sized onions and put on top of the meat. Put lid on pot and cook on low 10 hours or a little more. Cut cabbage into about 6 wedges. Pour broth from crock pot over cabbage and steam until tender in a large frying pan. This meal is good served with Harvard Carrots or Corn on the Cob.