Ingredients

br>
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.

Description

Easy Meals To Create In One Dish. Get Out Of The Kitchen Fast With These Recipes.

View Full Recipe