- 10 mins
- 480 mins
4.7/5
(11 Votes)
Ingredients
- 8 Small Red Potatoes
- 2 Cups Baby Carrots
- 1 Small Onion, Quartered
- 1 Corned Beef Brisket (4 Pounds) rinsed and trimmed
- 2 Tablespoons McCormick Mixed Pickling Spice
- 1 teaspoon McCormick Minced Garlic
- 1/2 Head Cabbage, cored and cut into wedges
Preparation
Step 1
Place potatoes, carrots and onion in slow cooker.
Place corned beef brisket over vegetables.
Sprinkle with pickling spice and minced garlic.
Add enough water (about 8 cups) to just cover meat. Cover.
Cook 7 hours on high . Add cabbage. Cover.
Cook 1-2 hours on high or until cabbage is tender crisp.
Removed corned beef brisket to serving platter.
Slice thinly across grain.
Serve with vegetables.
Tip: For best results, do not remove cover while cooking in slow cooker.
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