Corned Beef in Beer (Crock Pot)

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.

• Ready In: 9 hrs 10 mins
• Serves: 6

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

Directions

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.