Corned Beef in Beer (Crock Pot)

Description: The best Corned Beef I've ever made was in the Crock pot. (You can substitute water for beer, but the flavor won't be the same) NOTE: If you make more than 3-4 lbs., cook it on HIGH. I've made 6-7 lbs., and it won't be done after 9 hours on LOW. ANOTHER NOTE: This makes wonderful sandwiches if you cook it, then chill it before slicing.

Ingredients:

• 3 -4 lbs corned beef brisket
• 6 medium potatoes, peeled and quartered
• 2 medium onions, peeled and quartered
• 6 carrots, peeled and quartered
• 1 bay leaf (or two small ones)
• 12 ounces beer
• 1 small cabbage, cut in wedges (optional)
• 2 tablespoons molasses

Steps:

1. Place potatoes, onions, carrots, and bay leaf in crock pot.
2. Trim excess fat from brisket; put meat on top of veges.
3. Mix molasses with beer and pour over all.
4. Cover and cook on LOW heat setting 9-11 hours. If desired, place cabbage wedges on top of meat. to steam for last hour.
5. Slice brisket thinly across grain (let it cool 5- 10 minutes for easier slicing).
6. Serve with vegetables.