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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by McCormick, Inc.