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


  • 1 corned beef brisket, trimmed (3 pounds)
  • 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


  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.

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

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

Recipe and photo used with permission from: McCormick

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