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6 to 8 medium potatoes, peeled and cut into 1/2-inch slices
3 medium carrots, thinly sliced
2 ribs celery, thinly sliced
1 corned beef brisket, about 3 lb.
1 cabbage, about 2 lb.
1/2 tsp. black pepper
1 cup water
1 cup apple juice (see note)
2 bay leaves
Lightly butter or spray a 5- to 6-quart Crock-Pot; layer potato slices over bottom of pot with carrots and celery. Place corned beef on vegetables. Slice cabbage into 8 wedges and arrange around meat. Sprinkle with pepper and add liquid. Add bay leaves. Cover and cook on low setting for 7 to 8 hours, until meat and vegetables are tender. Remove meat to a platter; cover with foil and rest for 10 to 15 minutes before slicing against the grain.
Note: You can substitute water for apple juice, although the juice helps cut the salt of the brine.