Bison Corned Brisket made without preservatives!
1 Corned Bison Brisket
As needed Water (Enough to cover meat)
As needed Chicken Stock (Enough to cover Meat)
As needed Onions Either Chopped OR Sliced
As needed Celery Either Chopped OR Sliced
As needed Carrots
As needed Potatoes
1 Head of Cabbage
In crock pot put 1 corned brisket in plain water to cover meat on high for 2 1/2 hours.
Then dump liquid to reduce the saltiness of the liquid that you are cooking the roast in and return to pot with chicken stock in place of water.
Add onions and celery either chopped or sliced.
Cook for 1 1/2 hours on low, then add carrots, potatoes and cabbage.
Cook on high for 1 hour. Make sure liquid covers up 1/2 of vegetables to steam them.