Slow cooker corned beef meal
Cut potatoes into fourths or eighths.
Cut onion into eighths or smaller chunks.
Wash Brussels sprouts and cut ends off.
Place corned beef brisket in bottom of slow cooker.
Place potatoes and onions around brisket.
Mix vinegars, 2 teaspoons seasoning, and water; then port around sides of brisket, potatoes, and onion pieces.
Place foil on top of brisket, potatoes, and onion to form a bowl.
Put Brussels sprouts in the foil with the butter (cut in small pieces) placed evenly on top, then seal the foil.
Put the lid on, plug in the slow cooker, turn it on high, and cook for at least 5-1/2 hours (you can cook it for up to 7 hours - the potatoes and Brussels sprouts will be very soft).
Serve with a horseradish sauce or rye bread.