Corned Beef and Cabbage

This traditional Irish favorite is a one-pot, complete meal that is so easy to prepare, you won't want to save it for just the wearing o' the green.

Prep: 15 min | Cook: 2 hr 45 min | Yield: 8 servings

Ingredients

• 1 (3 pound) corned beef brisket, trimmed
• 1 small onion, quartered
• 2 tablespoons McCormick® Mixed Pickling Spice
• 1 teaspoon McCormick® Garlic, Minced
• 8 small red potatoes
• 2 cups baby carrots or 8 carrots, peeled and cut into 1 1/2 inch pieces
• 1 small head cabbage, cored and cut into 8 wedges
• 2 tablespoons butter, melted
• 1 teaspoon McCormick® Parsley Flakes

Instructions

1. Place brisket in 6 quart saucepot or Dutch oven. Cover with about 2 quarts water. Add onion, pickling spice and garlic; cover.
2. Bring just to boil. Reduce heat to low; cover and simmer 2 hours. (Do not boil.)
3. Add potatoes and carrots; simmer 30 minutes longer.
4. Add cabbage; simmer 15 minutes longer.
5. Remove brisket and vegetables from saucepot.
6. Slice brisket across the grain.
7. Mix butter and parsley; brush on vegetables.

Nutrition

Per serving: Calories: 393 Fat: 25g Carbohydrates: 19g Cholesterol: 119mg Sodium: 1349mg Fiber: 5g Protein: 23g

Attribution

Recipe used with permission from: McCormick