3 lb. corned beef, rinsed
3 med. carrots, cut into 1" pieces
2 med. onions, quartered
1 sm. head cabbage, cut into 8 wedges
1 (10 1/2 oz.) can beef broth
1 soup can water
2 tbsp. wine vinegar
1/2 tsp. dry mustard
1/2 tsp. horseradish
1/4 c. molasses
3 whole cloves
1 bay leaf

Place corned beef in a slow cooker. Spread carrots, onions and cabbage evenly around and over meat. In a mixing bowl, combine all other ingredients. Pour over meat and vegetables. Cover and simmer for 6-8 hours or until vegetables are fork tender. Remove cloves and bay leaf before serving. Makes 6-8 servings.