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    Corned Beef and Cabbage 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 hrs 45 min

    1 (3 pound) corned beef brisket, trimmed
    1 small onion, quartered
    2 tablespoons McCormick® Mixed Pickling Spice
    1 teaspoon McCormick® Minced Garlic
    8 small red potatoes
    2 cups baby carrots or 8 peeled carrots, 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

    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 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.

    Makes 8 servings

    Nutritional Info Per Serving:
    Calories 393, Fat 25 g, Cholesterol 119 mg, Sodium 1349 mg, Carbohydrates 19 g, Fiber 5 g, Protein 23 g

    This recipe created by McCormick, Inc.

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