Corned Beef and Cabbage - Recipe

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.

view recipe online: https://www.recipetips.com/recipe-cards/t--7053/corned-beef-and-cabbage.asp

Directions

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.) Add potatoes and carrots; simmer 30 minutes longer. Add cabbage; simmer 15 minutes longer. Remove brisket and vegetables from saucepot.

3. Slice brisket across the grain. Mix butter and parsley; brush on vegetables.

Prep Time: 15 minutes
Cook Time: 2.25 hours
Servings: 8

Ingredients
-		1 corned beef brisket, trimmed (3 pounds)
-		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

Nutrition (per serving)

Calories: 393 Calories
Fat: 25 Grams
Protein: 23 Grams
Cholesterol: 119 Milligrams
Carbohydrates: 19 Grams
Sodium: 1,349 Milligrams
Fiber: 5 Grams