Family Features | Courtesy McCormick & Company, Inc.
It doesn’t take the Luck o’ the Irish to throw a great St. Patrick’s Day meal.
Slow Cooker Corned Beef and Cabbage
Cook time: 8 hours
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 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.