6 red potatoes washed and cut in half
1 small head of cabbage cut in half then into 1/2 inch steaks
1 pound carrots cut into 2″ chunks
2 cups water
3 cloves garlic minced
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
1/4 teaspoon ground black pepper
4 pound flat cut corned beef brisket with spice packet
Place potatoes cut side down, add the carrots and layer the cabbage in an even layer on top.
Add the water, minced garlic, bay leaf, sugar, apple cider vinegar and black pepper to the top of the vegetables.
Add the corned beef to the top of the cabbage steaks and rub the spice packet on top of the corned beef
Cook on low for 8-9 hours. Remove bay leaf before serving.