Traditional Corned Beef and Cabbage |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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This is the recipe I have always used to make Corned Beef and Cabbage on St. Patty's Day. Its easy and delicious! 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 |
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 and simmer 2 hours (DO NOT BOIL).
3. Add potatoes and carrots; simmer 30 minutes longer.
4. Add cabbage; simmer 15 minutes longer. Remove brisket and vegetables from saucepot.
5. Slice brisket across the grain.
6. Mix butter and parsley; brush on vegetables.
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