I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.
4 1/2 pounds corned beef brisket
2 onions, quartered
1 cabbage head, cut in small wedges
1/2 teaspoon black pepper
3 tablespoons white vinegar
3 tablespoons sugar
2 cups water
Combine ingredients in removable liner with cabbage on top. Cut meat to fit, if necessary. Place liner in base.
Cover and cook on LOW 10-12hours; HIGH 6-7 hours or AUTO 6-8 hours.
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