Corned Beef and Cabbage
This recipe smells amazing as it simmers on the stove. Enjoy with a hunk of soda bread. Adapted from McCormick.
Ingredients
- 1 -3 lb. corned beef brisket
- 1 small onion, quartered
- 2 tbsp mixed pickling spice if spices were not included in your brisket package
- 1 tsp minced garlic
- 8 small potatoes
- 2 cups baby carrots
- 1 small head cabbage, cored and cut into 8 wedges
- 2 tbsp butter, melted
- 1 tsp parsley flakes
Instructions
- Place brisket in a 6-qt dutch oven. Cover with about 2 quarts of water. Add onion, pickling spice, and garlic. Cover.
- Bring to a boil. Reduce heat to low. Simmer, covered for 2 hours. Do not boil.
- Add potatoes and carrots. Simmer 30 minutes longer.
- Add cabbage and simmer for 15 additional minutes.
- Remove brisket and vegetables from the pot.
- Slice brisket across the grain.
- Arrange vegetables around the brisket and brush with mixed butter and parsley.