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
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.