Saint Patrick's Day Recipes

Corned Beef and Cabbage

This traditional Irish favorite is a one-pot, complete meal that is so easy to prepare, you won't want to save it for just the wearing o' the green.

Corned Beef and Cabbage

Prep: 15 min | Cook: 2 hr 45 min | Yield: 8 servings

Ingredients

  • 1 (3 pound) corned beef brisket, trimmed
  • 1 small onion, quartered
  • 2 tablespoons McCormick® Mixed Pickling Spice
  • 1 teaspoon McCormick® Garlic, Minced
  • 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.)
  3. Add potatoes and carrots; simmer 30 minutes longer.
  4. Add cabbage; simmer 15 minutes longer.
  5. Remove brisket and vegetables from saucepot.
  6. Slice brisket across the grain.
  7. Mix butter and parsley; brush on vegetables.

Nutrition

Per serving: Calories: 393 Fat: 25g Carbohydrates: 19g Cholesterol: 119mg Sodium: 1349mg Fiber: 5g Protein: 23g

Attribution

Recipe used with permission from: McCormick McCormick



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