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Submitted by: Lisanne Miller from Canton, MS
Originally shared on the web 11/11/2013

3 lb. corned beef brisket
4 to 6 potatoes, quartered
1 lb. carrots, peeled, halved and cut into sticks
1 head cabbage, cut into wedges
2 onions, quartered
12 oz. can beer or non-alcoholic beer
1 bay leaf
2 to 3 c. water

Place corned beef in a slow cooker. Arrange vegetables around brisket; add beer, bay leaf and enough water to cover. Cover and cook on low setting for 7 to 8 hours. Discard bay leaf. To serve, arrange vegetables on a large serving platter. Slice brisket and arrange over vegetables. Makes 6 servings.