6
to 8 medium potatoes, peeled and cut into thick (about 1/2-inch) slices
3
medium carrots, thinly sliced
2
ribs celery, thinly sliced
1
corned beef brisket, about 3 pounds
1
cabbage, about 2 pounds
1/2
teaspoon black pepper
1
1/2 cups water
Lightly
butter or spray a 5 to 6-quart crockpot; layer potato slices over bottom of pot
with carrots. Place corned beef on vegetables. Slice cabbage into 8 wedges and
arrange around meat. Sprinkle with the pepper and add water.
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.
Serves
8.