by Iola Egle, Bella Vista, Ark.

1 Corned beef brisket, center cut

8 Red onions

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24 Baby carrots

24 Yukon gold potatoes

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1 Tbsp. Black peppercorns

1/2 t. Allspice, whole

8 Cloves, whole

1 Bay leaf

2 c. 7-Up soda

1 head Green cabbage

1/2 c. Sweet-hot mustard

Trim off any fat from the corned beef brisket then rinse under cool water, massaging to release brine.

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

Lay meat on top of the vegetables, with the fattiest side up.

Add 7-Up soda.

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 a saucepan.

Cut cabbage into wedges and add to juice in saucepan then 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 with juices in a separate pitcher.

by Iola Egle, Bella Vista, Ark.

1 Corned beef brisket, center cut

8 Red onions

24 Baby carrots

24 Yukon gold potatoes

1 Tbsp. Black peppercorns

1/2 t. Allspice, whole

8 Cloves, whole

1 Bay leaf

2 c. 7-Up soda

1 head Green cabbage

1/2 c. Sweet-hot mustard

Trim off any fat from the corned beef brisket then rinse under cool water, massaging to release brine.

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

Lay meat on top of the vegetables, with the fattiest side up.

Add 7-Up soda.

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 a saucepan.

Cut cabbage into wedges and add to juice in saucepan then 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 with juices in a separate pitcher.

by Iola Egle, Bella Vista, Ark.

1 Corned beef brisket, center cut

8 Red onions

24 Baby carrots

24 Yukon gold potatoes

1 Tbsp. Black peppercorns

1/2 t. Allspice, whole

8 Cloves, whole

1 Bay leaf

2 c. 7-Up soda

1 head Green cabbage

1/2 c. Sweet-hot mustard

Trim off any fat from the corned beef brisket then rinse under cool water, massaging to release brine.

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

Lay meat on top of the vegetables, with the fattiest side up.

Add 7-Up soda.

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 a saucepan.

Cut cabbage into wedges and add to juice in saucepan then 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 with juices in a separate pitcher.

by Iola Egle, Bella Vista, Ark.

1 Corned beef brisket, center cut

8 Red onions

24 Baby carrots

24 Yukon gold potatoes

1 Tbsp. Black peppercorns

1/2 t. Allspice, whole

8 Cloves, whole

1 Bay leaf

2 c. 7-Up soda

1 head Green cabbage

1/2 c. Sweet-hot mustard

Trim off any fat from the corned beef brisket then rinse under cool water, massaging to release brine.

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

Lay meat on top of the vegetables, with the fattiest side up.

Add 7-Up soda.

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 a saucepan.

Cut cabbage into wedges and add to juice in saucepan then 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 with juices in a separate pitcher.

by Iola Egle, Bella Vista, Ark.

1 Corned beef brisket, center cut

8 Red onions

24 Baby carrots

24 Yukon gold potatoes

1 Tbsp. Black peppercorns

1/2 t. Allspice, whole

8 Cloves, whole

1 Bay leaf

2 c. 7-Up soda

1 head Green cabbage

1/2 c. Sweet-hot mustard

Trim off any fat from the corned beef brisket then rinse under cool water, massaging to release brine.

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

Lay meat on top of the vegetables, with the fattiest side up.

Add 7-Up soda.

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 a saucepan.

Cut cabbage into wedges and add to juice in saucepan then 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 with juices in a separate pitcher.

by Iola Egle, Bella Vista, Ark.

1 Corned beef brisket, center cut

8 Red onions

24 Baby carrots

24 Yukon gold potatoes

1 Tbsp. Black peppercorns

1/2 t. Allspice, whole

8 Cloves, whole

1 Bay leaf

2 c. 7-Up soda

1 head Green cabbage

1/2 c. Sweet-hot mustard

Trim off any fat from the corned beef brisket then rinse under cool water, massaging to release brine.

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

Lay meat on top of the vegetables, with the fattiest side up.

Add 7-Up soda.

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 a saucepan.

Cut cabbage into wedges and add to juice in saucepan then 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 with juices in a separate pitcher.