Iola Egle • Bella Vista, Ark.
March 14, 2008

1 Corned beef brisket, center cut
8 Red onions
24 Baby carrots
24 small Potatoes
1 Tbsp. Black peppercorns
1/2 t. Whole allspice
8 Whole cloves
1 Bay leaf
2 c. 7-Up
1 head Green cabbage, cut in wedges
1/2 c. Sweet-hot mustard

Trim fat from brisket and rinse under cool running water, massaging to release brine.

In a slow cooker combine onions, carrots, potatoes, peppercorns, allspice, cloves and bay leaf.

Lay meat, fattiest side up, on vegetables; add 7-Up.

Cover and cook until brisket is tender, about 9 hours on low or 7 hours on high.
Transfer brisket to a baking pan; drain juice into sauce pan.

Add cabbage, cover and cook until cabbage is bright green and tender.

Spread mustard over fatty side of brisket and broil until sizzling, about 5 minutes.

Place brisket on platter, surround with vegetables and serve juices in separate pitcher.