Ingredients:
8 small red potatoes 2 cups baby carrots 1 small onion, quartered 1 corned beef brisket (4 pounds), rinsed and trimmed 2 tablespoons McCormick Mixed Pickling Spice 1 teaspoon McCormick Minced Garlic 1/2 head cabbage, cored and cut into wedges

Instructions:
Place potatoes, carrots and onion in 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 1–2 hours on high or until cabbage is tender-crisp. Remove corned beef brisket to serving platter. Slice thinly across grain. Serve with vegetables.