Corned Beef and Cabbage


Jan 3, 2003
Pensacola, FL
We've used this one for 20 years:

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
Place brisket in 6-quart saucepot or Dutch oven. Cover with about 2 quarts water. Add onion, pickling spice and garlic; cover.
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.
Slice brisket across the grain. Mix butter and parsley; brush on vegetables.

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