9. Place the slow cooker on a heat-resistant surface (a raised broiler pan works well for this if your countertop is not heatproof). Cover the slow cooker with its lid. Turn on the slow cooker and program it to cook on LOW heat for 10 hours. Set your kitchen timer or program your cell phone to alert you to add the vegetables after 4 hours of cooking time.

10. Scrub the potatoes and carrots under running water and lay them on a clean kitchen towel on your countertop so that they can come to room temperature before being added to the slow cooker.

11. When 4 hours of cooking time has elapsed cut the potatoes into wedges. Trim the ends from the carrots and cut them into bite-sized pieces. Take the lid off the slow cooker and layer the potatoes in an even layer over the corned beef brisket. Layer the carrots over the potatoes. Place the lid back on the slow cooker and continue cooking on LOW heat for 3 more hours. Set your kitchen timer or program your cell phone to alert you to add the cabbage after 3 hours of cooking time. Transfer the cabbage to your countertop so that it comes to room temperature before adding it to the slow cooker.

12. After 7 hours of cooking time has elapsed (3 hours after adding the carrots and potatoes) prepare the cabbage. Remove the outer leaves of the cabbage. Cut the cabbage in half from top to bottom and carve out the tough inner core from each half of the cabbage. Discard the core material. Cut the cabbage into 1 1/2-inch thick wedges.

13. Take the lid off the slow cooker. Use a ladle to remove excess liquid if necessary so that there is enough room to add the cabbage. Leave enough liquid to cover the brisket. Layer the cabbage wedges flat side down over the carrots and potatoes.

14. Cover the slow cooker with the lid and continue cooking on LOW heat for 2 more hours until the cabbage is tender-crisp (9 hours total cooking time). Set your kitchen timer or program your cell phone to alert you that the meal is done after 2 additional hours of cooking time.

15. When the cabbage has cooked for 2 hours and the brisket has cooked for a total of 9 hours take the lid off the slow cooker. Use a slotted spoon to lift and drain the cabbage, carrots, and potatoes. Arrange the vegetable on the serving plates, leaving room for slices of the brisket. Discard the bay leaf.

16. Lift the brisket out of the slow cooker and transfer it to a non-porous (plastic) cutting board. Slice the brisket into thick slices. Arrange the slices of brisket on the serving plates next to the vegetables.

17. If desired, use the slotted spoon to lift and drain the onions and garlic from the slow cooker. Arrange the onions and garlic on the serving plates. Serve immediately while warm.