6 medium carrots, cut into 1-inch-thick slices (3 cups)
4 medium potatoes, unpeeled, cut into 1-inch pieces (4 cups)
1 large onion, cut into thin wedges
1 corned beef brisket (2 to 2 1/2 lb)
5 to 6 cups water
1/4 teaspoon coarse ground black pepper
6 whole cloves
1 dried bay leaf

In 5- to 6-quart slow cooker, mix carrots, potatoes and onion.

If necessary, cut corned beef brisket to fit into slow cooker; place over vegetables. Add enough of the water to cover.

If brisket is packaged with spice packet, add contents of spice packet and omit pepper, cloves and bay leaf.

2 corned beef briskets (about 3 pounds each)
1 medium onion, halved
1 medium carrot, cut into chunks
1 celery rib with leaves, cut into chunks
1 tablespoon mixed pickling spices
1/3 cup packed brown sugar
1 tablespoon prepared mustard
1/2 cup sweet pickle juice

Directions

Place corned beef in a large Dutch oven; cover with water. Add the onion, carrot, celery and pickling spices. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender.

Ingredients
1 medium onion, cut into wedges
4 large red potatoes, quartered
1 pound baby carrots
3 cups water
3 garlic cloves, minced
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon pepper
1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half
1 small head cabbage, cut into wedges

Directions
Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage.