Slow cooker cornbeef and hash

Happy St. Patrick's Day!

I found this on RecipeZaar. This way you can have your dinner ready when you get in! Enjoy!

4 cups hot water
2 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon fresh ground pepper
2 medium onions, cut into wedges
3 lbs corned beef brisket (packaged with spices)
8 small potatoes, scrubbed and cut into quarters
1 head green cabbage, cored and cut into 10 wedges (about 1 1/2 lbs.)


In a 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 the 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.

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