0/5
(0 Votes)
Ingredients
- 8 small red potatoes
- 2 cups baby carrots
- 1 small onion, quartered
- 1 corned beef brisket (4 lbs) rinsed and trimmed
- 2 tbs McCormick Mixed Pickling Spice
- 1 tsp 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 hrs on high. Add cabbage. Cover. Cook 1 to 2 hours on high or until cabbage is crisp-tender.
Remove corned beef brisket to serving platter. Slice thinly across grain.
Serve with vegetables.
You'll also love
-
Spicy Shrimp with Creamy Polenta 0/5 (0 Votes) -
Frosty Pumpkin Squares 0/5 (0 Votes)
You'll also love
-
Lemon Doberge Cake 0/5 (0 Votes) -
J. Gilbert's Cheddar Peppercorn... 5/5 (1 Votes)