This is the easiest way to make corned beef and cabbage if you have a large Crockery Pot.

8	sm.	red skinned potatoes, quartered
1		corned beef brisket, 3 lb.
8	whole	black peppercorns
2		bay leaves
1		onion, cut into wedges
1		head cabbage, cored and cut into 8 wedges

In a 6 quart Crockery Pot, place the potatoes on the bottom. Top with the corned beef, including any juices in the package. Scatter on the onions, peppercorns and bay leaves. Add water to cover. Cover and cook on low 6 hours. Add the cabbage wedges and continue cooking until meat is cooked and vegetables are tender (an additional 2 - 3 hours).

Slice the meat and serve with the vegetables, drizzling some of the juices over all.

Serves 6