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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.
Amazing I have an Irish husband and he loves this authentic recipe
CYndy | March 30, 2017 |
Very Good and easy to make
Jean | March 18, 2017 |
I had No idea How to Cook Corned Beef And Cabbage,And I had already put Mine in the Slow Cooker at 5pm to Slow Cook in the Slow Cooker for Ten Hours.McCormick showed Me How to Put it in One Pot,What to add & How to Spice it And Be done and Eating in Less Time! I was amazed.Next Time I will check McCormick First.
John Hearn | March 17, 2014 |