You will need a large crock pot.
1 packaged corned beef brisket from the meat section at your grocery
5-6 small red potatoes, cut into thirds or quarters
1/2-1 head cabbage-cut into medium wedges
1-2 carrots cut into small rounds
1 large onion-chopped
pepper, salt, chili powder, garlic powder, 4 bay leaves
First spray the crock pot down with pam to cut down on scrubbing time after dinner.
Place the brisket, fatty side down, in pot surrounded by carrots, onions and potatoes. Pour in beer and fill with water almost to top of meat. Season and cook on high for 1-2 hours. Then either continue cooking on high for 4-6 hours (basting occasionally with a spoon) or cook on low 10-12 hours. In the last hour add cabbage.
**Use leftovers for brisket sandwiches with mayo and dijon mustard on a hoagie roll!