1 lb potatoes
1 medium onion, cut into 1-inch wedges (root end left intact)
2 stalks celery, cut into 3" pieces
3 carrots, cut into 3" pieces
2 cloves garlic, peeled
2 bay leaves
3 lb corned beef brisket
½ head cabbage, cut into 1-½" wedges
Layer potatoes, onion, celery and carrots in 5-6 quart crock pot. Add garlic and bay leaves. Place corned beef brisket on top of vegetables, fat side up. Sprinkle pickling spices on top. Add water (4 to 6 cups) to almost cover meat. Cook on HIGH for 4-½ hours or (8-½ hours on LOW). Arrange cabbage on top of meat, cook an additional 45 minutes (1-½ hours on LOW).