Whether you're prepping for St. Patrick's Day or simply want a hearty yet simple weeknight meal for the family, this recipe for corned beef and cabbage is a great pick. Slow simmered with McCormick Pickling Spice and minced garlic, this melt-in-your-mouth corned beef is pair...
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PREP TIME
2hr 45m
COOK TIME
393
CALORIES
9
INGREDIENTS
Servings: 8
Ingredients
- 1 corned beef brisket, trimmed (3 pounds)
- 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 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
INSTRUCTIONS
- 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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