1 corned beef brisket with spice packet (3 lbs)
1 head cabbage
3 large potatoes
12 oz baby carrots
1 onion
3 cups water
2 tbsp minced garlic
2 tbsp apple cider vinegar
2 tbsp sugar
½ tsp pepper
Peel and cut potatoes into large chunks. Cut the onion into wedges. Place the vegetables (potato, onions, and carrots) in the crock pot.
Combine the water, garlic, apple cider vinegar, sugar, pepper, and the spice packet that came with the brisket. Pour mixture over the vegetables.
Cut the brisket in half and set on top of the vegetables. Cut the cabbage head into wedges (remove the core) and place on top of the brisket.
Cover and cook on Low for 8 hours or until the meat and vegetables are tender.
