Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Add to Meal Planner
Ingredients
US|METRIC
4 SERVINGS
- 1 corned beef brisket (trimmed, 3 pounds)
- 1 small onion (quartered)
- 2 Tbsp. pickling spice (McCormick® Mixed)
- 1 tsp. McCormick Minced Garlic
- 8 small red potatoes
- 2 cups baby carrots (or 8 carrots, peeled and cut into 1 1/2-inch pieces)
- 1 head cabbage (cored and cut into 8 wedges)
- 2 Tbsp. butter (melted)
- 1 tsp. McCormick Parsley Flakes
Did you make this?
Add All to Shopping List
Add to Meal Planner
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; 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.
- Slice brisket across the grain. Mix butter and parsley; brush on vegetables.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes