Ingredients
3 pounds of corned beef
10 – 15 baby red potatoes
1 pound of carrots
1 large onion
1 – 2 teaspoons of minced garlic or garlic paste
1 tablespoon of pickling spice
water (amount varies with size of slow-cooker)
1 small to medium cabbage
1. Place the corned beef in the bottom of Crock-Pot®.
2. Sprinkle the pickling spice over the top of the beef evenly.
3. Place cut carrots, wedged onion, and potatoes around and on top of the beef.
4. Place the garlic on top of the vegetables.
6. Cook for 7 to 8 hours on low.
7. If you have room in the Crock-Pot® for the cabbage, add it only during the last 10 to 20 minutes, or else it will become over-cooked. I prefer to cook it separately for about 15 to 20 minutes in a large pan of water and about a teaspoon of pickling spice.
Disclaimer: Crock-Pot® is a registered trademark of Sunbeam Products, Inc.