 | | 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; cover 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. |
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Prep Time: 15 minutes
Cook Time: 2.25 hours
Servings: 8
|  | | Ingredients | | - | | 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 |
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| | Nutrition (per serving) | Calories: 393 Calories
Fat: 25 Grams
Protein: 23 Grams
Cholesterol: 119 Milligrams
Carbohydrates: 19 Grams
Sodium: 1,349 Milligrams
Fiber: 5 Grams
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