The ingredients for this traditional stew simmer in your slow cooker during the day. By Friday night your St. Patrick’s Day dinner will be ready.

Slow Cooker Corned Beef and Cabbage
Yield: 12 servings

8 small red potatoes
2 cups baby carrots
1 small onion, quartered
1 corned beef brisket, rinsed and trimmed (4 pounds)
2 tablespoons pickling spice
1 teaspoon dried garlic
1/2 head cabbage, cored and cut into wedges

1. 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.
2. Cook 7 hours on high. Add cabbage. Cover. Cook 1 to 2 hours on high or until cabbage is tender-crisp.
3. Remove corned beef brisket to serving platter. Slice thinly across the grain. Serve with vegetables.
SOURCE: McCormick & Co.

Click here to visit Heather’s Florida Kitchen.


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