The more the merrier in Heather’s Florida Kitchen! That’s why I have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today’s recipe Slow Cooker Corned Beef. 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. Every Thursday, you can find more recipes exclusively for Mix 105.1’s Morning Mix here and at the radio station’s website.
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.