Tender corned beef and winter vegetables make a comforting meal. Strain and save the broth to use in your favorite soup recipe.

1 lb. baby carrots
1 lb. red baby potatoes, larger ones cut in half
1 yellow medium turnip, cut into 1" cubes
2 cups chopped onion
2 lbs. corned beef brisket
4 cups water
2 bay leaves
1 tbsp. whole black peppercorns
Serves 8
Layer first 4 ingredients, in order given, in 5 to 7 quart slow cooker.
Place corned beef brisket on top, fat side up.
Add water, bay leaves and peppercorns.
Do not stir.
Cover.
Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Remove and discard bay leaves.
Remove corned beef to large serving platter.
Cut into thin slices.
Makes 8 servings of meat, 2 to 3 oz. each.
Remove vegetables from slow cooker with slotted spoon to large serving bowl.
Serve with corned beef.