Ingredients:
1 (3 lb) corned beef brisket, trimmed
1 small onions, 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 heads of cabbage, cored and cut into 8 wedges
2 tablespoons butter, melted
1 teaspoon parsley flakes
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 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.
Servings: 8
Time preparation: 15 min.
Time total: 135 min.