How do you make corn beef and cabbage in crock?

The grocery store I went to had "point cut" on sale but, by the time I got to the store, they were sold out so they substituted a "flat cut". I don't know what the difference in cuts are. :confused3 I think I've gotten "point cut" in the past and it didn't turn out well. The "flat cut" I cooked this week had a layer of fat on one side but the rest of it was pretty lean.
 
OK I couldn't just read all these recipes with out posting mine! I make the corned beef, carrots and potatoes in the crockpot as others. The only liquid I use is either a cup of orange juice or apple cider. Cook all day, then 30 minutes before serving I make a glaze with about a 1/2 cup of brown sugar, 1/2cup apricot jam and a squirt of honey mustard (1Tbs approximate.). I spread this on the brisket and bake at 350 for about 20 minutes. It tastes like candy! I always buy the flat cut! Not sure about the cabbage as I don't care for it so I don't cook it. Everyone who try's my corned beef loves it even the usual naysayers! Lol!

Sorry for any typos, on my iPad and sometimes it doesn't cooperate!
 
The grocery store I went to had "point cut" on sale but, by the time I got to the store, they were sold out so they substituted a "flat cut". I don't know what the difference in cuts are. :confused3 I think I've gotten "point cut" in the past and it didn't turn out well. The "flat cut" I cooked this week had a layer of fat on one side but the rest of it was pretty lean.

As I understand it, the flat cut is a better cut of meat, more tender, and more lean. The point cut that I used, however, was excellent.
 

Thanks. I am so happy with the way this meal turned out, I think I will buy another one, freeze it, and make it the next time the kids come home from school.
 





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