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.
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  • 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
15 mins
2.25 hrs

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.

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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

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