Corned Beef in Crock Pot

1 Harrington's Corned Beef Brisket
6oz orange juice
3 carrots, cut in 3 inch pieces
6 medium Red potatoes, peeled and quartered (OPTIONAL)
2-4 Green or Red onions peeled and quartered
1/2 tsp. peppercorns
1 clove garlic
1 small cabbage (cut in wedges) (COOK SEPARATELY) Recipe HERE
1 bay leaf (or 2 small ones) (may substitute 1/4 teaspoon Thyme)



Preparation:

Trim excess fat from corned beef.
Cover with water and let stand 30 minutes.
Drain thoroughly.

Place potatoes, onions, carrots, garlic, and bay leaf in crock pot.
Put meat on top of vegetables.
Sprinkle pepper over meat and vegetables
Pour orange juice over meat.


If desired, place cabbage wedges on top of meat.

Pour orange juice over all.

Cover and cook on LOW heat setting 9-11 hours. (7½ hours is average cooking time)

Slice brisket thinly across grain (let it cool 5- 10 minutes for easier slicing).

Serve with Harrington's Horseradish