Corned Beef with Cabbage and Potatoes for the Crockpot!

I have never made this before and decided to try it as St. Patrick's Day is fast approaching.  I found the recipe online.  And pretty much followed it.  It was delicious!  It is definitely a keeper.  My picky husband liked the potatoes and even the cabbage, which he always said he hated.  He wasn't a big fan of the corned beef.  Patrick loved all of it and so did I.  Here is the recipe with the changes I made:

Ingredients

• 1 medium onion, cut into wedges
• 4 medium potatoes, peeled and quartered
• 1 pound baby carrots
• 3 cups water
• 3 garlic cloves, minced
• 1 bay leaf (I didn't have any)
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1/2 teaspoon pepper
• 1 (3 pound) corned beef brisket with spice packet, cut in half
• 1 small head cabbage, cut into wedges

Directions

1. Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours on low. (I cooked it 3 -4 hours on high.  Then another 2 on low.)  or until meat and vegetables are tender. Remove bay leaf before serving.  I put the brisket in first with the veggies on top.  I didn't put the cabbage in until the last hour.