Our own Bri Eggers cooks up corned beef in the Crock-pot for St. Paddy's Day.
You can't beat a $14 meal for the whole family, with leftovers almost guaranteed. Put your corned beef brisket and seasoning packet (usually included in the packaging) into the slow cooker with 1/4 to 1/2 cup of apple cider vinegar, 1/2 to a full bottle/can of Guinness Stout, and about two to three cups of water. You can add potatoes, carrots and onions to the crock-pot as you wish. Cook on low for 8 hours.
About two hours before serving - cut the cabbage into chunks and add to the slow cooker. The cabbage should only "steam" in the slow cooker for 1-2 hours tops.
Here's the recipe for Bri's "Super Simple Stupid Sauce" It's just two ingredients - brown sugar and cheap yellow mustard. There are no exact measurements to this recipe, just combine and enjoy! Serving suggestion - once the brisket is done cooking (8 hrs on low in the slow cooker), glaze the corned roast with the special sauce and bake in the oven at 375° for 10 to 15 minutes until the sauce caramelizes a bit.