Corned Beef Brisket In Raspberry Vinaigrette (Crock Pot) - cooking recipe

Ingredients

3 lbs corned beef brisket
16 ounces raspberry vinaigrette (1 bottle)
1 medium onion
2 bell peppers
2 cups rice

Preparation

- Cut the onion and bell peppers into bite size pieces.
- Remove as much Fat from the meat as possible. (I like to boil it and give it to my dog).
- Throw everything into the crock pot on low for 8 hours or high for four.
- Make your rice as directed.
- Serve over rice.