Slow Cooker Corned Beef and Cabbage

 

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

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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 cover meat. Cover.

 

Cook 7 hours on high. Add cabbage. Cover, and cook 1-2 hours on high until cabbage is tender-crisp. 

 

Remove corned beef brisket serving platter. Slice thinly across grain. Serve with vegetables. 

 

For best results, do not remove cover while cooking in slow cooker.