Traditional Corned Beef and Cabbage

Name: Traditional Corned Beef and Cabbage
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8 serving(s)
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

(2)

Recipe by Little Bee

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

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READY IN: 2hrs 15mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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 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.

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Traditional Corned Beef and Cabbage

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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