2 lbs of corned beef brisket - I got mine from the Handy Mart in Burbank
1 lbs of small potatoes cut into wedges
2 large onions cut into wedges
4-6 carrots cut into fork size chunks
1 small head of cabbage cut into wedges
1 can beer of your choice
Spray your crock with non stick spray or rub down with a little veggie oil. Place about 1/2 the potatoes and onions on the bottom. Trim any excess fat off the brisket and then place it on top of the veggies. Pack in the rest of the potatoes, onions and carrots around the sides of the brisket. Pour the beer over the brisket. Place the cabbage on top of the brisket. Cook on low for 8-10 hours.
I do not season the veggies because the corned beef already has a lot salt in it. The broth made from the fat of the brisket & beer will season the veggies fairly well. I did add some fresh cracked pepper to the potatoes when serving.
Any left over brisket makes great hash the next day.