– 3-4 lbs corned beef brisket (including the spice packet that often comes with it)
– 1 medium-sized head of green cabbage, cut into wedges
– 8 small to medium red potatoes, halved
– 4 large carrots, peeled and cut into thick slices
– 1 large onion, peeled and cut into quarters
– 4 cups of water, or enough to cover the brisket
– 2 tablespoons of apple cider vinegar
– 2 tablespoons of brown sugar
– 1 teaspoon of black pepper
– 2 bay leaves