Corned Beef and Cabbage

Ingredients: 
4 c. hot water
2 T. apple cider vinegar
2 T. sugar
1/2 tsp. pepper
1 lg onion,quartered
3 lb corned beef brisket
8 small potatoes, quartered
1 head cabbage, wedged
5-8 lg. carrots, cut 1"

Directions: 
Combine first five ingredients in a 6 quart crock pot and mix well.  Place corned beef and contents of spice packet into the mixture.  Scatter the potatoes and carrots over the top and along the sides. Cook on high heat setting 4 hours.  Remove the lid and scatter the cabbage wedges over the top.  Cover and continue cooking on low for 3-4 hours longer or until beef is tender. To serve, carve the beef into slices against the grain and serve with the vegetables.  Spoon some liquid on top of the beef to keep it moist.