Traditional Corned Beef and Cabbage

This is the recipe I have always used to make Corned Beef and Cabbage on St. Patty's Day. Its easy and delicious!

• Ready In: 2 hrs 15 mins
• Serves: 8

Ingredients

• 1 (3 lb)  corned beef brisket, trimmed
• 1  small onion, quartered
• 2  tablespoons  mccormick  whole mixed pickling spices
• 1  teaspoon  minced garlic
• 8  small  red potatoes
• 2  cups  baby carrots or 8  peeled carrots, cut into 1 1/2-inch pieces
• 1  small head of cabbage, cored and cut into 8 wedges
• 2  tablespoons butter, melted
• 1  teaspoon parsley flakes

Directions

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).
3. Add potatoes and carrots; simmer 30 minutes longer.
4. Add cabbage; simmer 15 minutes longer. Remove brisket and vegetables from saucepot.
5. Slice brisket across the grain.
6. Mix butter and parsley; brush on vegetables.