Traditional Corned Beef and Cabbage
This is the recipe I have always used to make Corned Beef and Cabbage on St. Patty's Day. Its easy and delicious!
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 2 tablespoons butter melted
- 1 teaspoon minced garlic
- 1 small onion quartered
- 1 teaspoon parsley flakes
- 8 small red potatoes
- 1 (3 lb) corned beef brisket trimmed
- 2 tablespoons mccormick whole mixed pickling spices
- 2 cups baby carrots or 8 peeled carrots, cut into 1
- 1 small head of cabbage cored and cut into 8 wedges
- Carbohydrate 92.2296648966986 g
- Cholesterol 7.62578125327025 mg
- Fat 3.68122377746176 g
- Fiber 19.7280359795979 g
- Protein 13.4824764961335 g
- Saturated Fat 2.07841440482492 g
- Serving Size 1 1 serving(s) (841g)
- Sodium 125.181480275514 mg
- Sugar 72.5016289171007 g
- Trans Fat 0.421536696132232 g
- Calories 429 calories
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 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.
