• 4 cups hot water
• 2 Tbs. cider vinegar
• 2 Tbs. sugar
• 1/2 tsp. black pepper
• 1 onion, cut into wedges
• 3 lbs. whole corned beef brisket
• 8 small potatoes, scrubbed and quartered
• 1 head green cabbage, cored and cut into wedges

Combine first 5 ingredients in an electric slow cooker on high heat. Mix thoroughly. Add meat and potatoes. Cover and cook 4 hours. Remove lid and add cabbage wedges. Cover and cook another 3-4 hours, or until meat is tender. Carve beef into slices and serve with cabbage, potatoes and sauce.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 877, fat 43.8g, 45% calories from fat, cholesterol 222mg, protein 49.4g, carbohydrates 72.2g, fiber 9.9g, sugar 14.3g, sodium 2623mg, diet points 19.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.0, Fruit: 0.0, Bread: 3.3, Lean meat: 5.9, Fat: 5.4, Sugar: 0.2, Very lean meat protein: 0.0

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The recommended wines are: Merlot, Burgundy, or Cabernet Sauvignon.