Corned Beef and Cabbage
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen
6-8 medium potatoes, peeled and cut into 1/2-inch slices
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
3 lbs corned beef brisket
1 head of cabbage (about 2 lbs)
1/2 tsp black pepper
1 1/2 cups water
Lightly spray slow cooker with non-stick cooking spray. Layer potato slices, carrots, and celery on bottom of slow cooker. Place corned beef on top of vegetables.
Slice cabbage into 8 wedges; arrange around meat. Sprinkle with the pepper, and add water. Cover and cook on low for 7-8 hours, until meat and vegetables are tender. Slice and serve.