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Corned Beef and Cabbage

  • 8servings
  • 2minutes
  • 393calories

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Source: www.mccormick.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 corned beef brisket, trimmed (3 pounds)

  2. 1 small onion, quartered

  3. 2 tablespoons McCormick® Mixed Pickling Spice

  4. 1 teaspoon McCormick® Garlic, Minced

  5. 8 small red potatoes

  6. 2 cups baby carrots or 8 carrots, peeled and cut into 1 1/2-inch pieces

  7. 1 small head cabbage, cored and cut into 8 wedges

  8. 2 tablespoons butter, melted

  9. 1 teaspoon McCormick® Parsley Flakes

Instructions Jump to Ingredients ↑

  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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