Slow Cooked Corned Beef and Cabbage

4 Cup hot water

2 Tablespoons cider vinegar

2 Tablespoons sugar

1/2 Teaspoon freshly ground pepper

1 Large onion, cut into wedges

1 3LB. Snider's corned beef round

8 Small white or yellow potatoes, scrubbed and cut into wedges

1 Head of green cabbage, cored and cut into 10 wedges

In 6-quart electric slow cooker, combine the water, vinegar, sugar, pepper and onions, mixing well. Place the corned beef in the mixture. Scatter the potatoes over the top and along the sides.

Cover and cook on high heat setting 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on high 3 to'4 hours longer, or until the beef is tender. To serve, carve the beef into slices and serve with the cabbage and potatoes with some of the cooking liquid spooned on top of beef to keep it moist. Serves 6 to 8

If desired, serve with crusty bread and pass Dijon mustard and horseradish on the side.

All cooking instruction are approximate. Oven temperatures may vary. Always use a reliable thermometer. These instruction are only a suggestion, and in no way a guarantee. Snider's assumes no responsibility for cooking of your meat.