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Ingredients
US|METRIC
4 SERVINGS
- 8 small red potatoes
- 2 cups baby carrots
- 1 small onion (quartered)
- 1 beef brisket (corned, rinsed and trimmed, 4 pounds)
- 2 Tbsp. pickling spice (McCormick® Mixed)
- 1 tsp. McCormick Garlic (Minced)
- 1/2 head cabbage (cored and cut into wedges)
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Directions
- Place potatoes, carrots and onion in 6-quart 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 to 2 hours on HIGH or until cabbage is tender-crisp.
- Remove corned beef brisket to serving platter. Slice thinly across the grain. Serve with vegetables.
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