Prep Time: 20 Minutes
Cooking Time: 8-9 Hours
Watch the recipe video here.
Recipe featured by Carrie Taylor, RDN, LDN and Andrea Luttrell, RDN, LDN on Western Mass News, March 10, 2016
Recipe from McCormick.
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Ingredients
Directions
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. Place potatoes, carrots and onion in a 6-quart slow cooker. Place corned beef brisket over vegetables. Sprinkle with pickling spice and minced garlic. Add enough water to just cover meat. Wash hands after handling raw meat.
4. Cover and cook on high for 7 hours.
5. Add cabbage. Cover and continue to cook on high until cabbage is tender-crisp, about 1-2 hours.
6. Remove corned beef brisket to serving platter. Slice thinly across the grain. Serve with vegetables.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!