My freezer is full of frozen hunks of corned beef brisket that I bought during St. Patrick's Day grocery sales. So instead of just cooking it in the over, like I usually do, I wanted to try something different. Because I love me some corned beef sandwiches, as well as sauerkraut (if you hadn't noticed from previous recipes), I thought this was a perfect recipe (minus the salad dressing). So know you can you always add it to the recipe.
Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.
Stay hungry my friend!