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
1 teaspoon McCormick Minced Garlic
1/2 head cabbage, cored and cut
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.
Remove 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.
Prep time: 10 minutes Cook time: 8 hours Servings: 12