This corned beef and cabbage recipe is a traditional Irish favourite made in one-pot. This complete meal is so easy to prepare, you won't want to save it for just the wearing o' the green.
15 min
PREP TIME
2h 45 min
COOK TIME
393
CALORIES
9
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 8 SERVINGS
- 1 corned beef brisket , trimmed (3 pounds/1350 g)
- 1 small onion , quartered
- 2 tablespoons (30 milliliters) Club House Pickling Spice
- 1 teaspoon (5 milliliters) Minced Garlic
- 8 small red potatoes
- 2 cups (500 milliliters) baby carrots
- 1 small head cabbage , cored and cut into 8 wedges
- 2 tablespoons (30 milliliters) butter , melted
- 1 teaspoon (5 milliliters) Parsley Flakes
Preparation
- 1 Place brisket in 6-quart (5.7 L) saucepot or Dutch oven. Cover with about 2 quarts (2 L) water. Add onion, pickling spice and garlic; cover.
- 2 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.
- 3 Slice brisket across the grain. Mix butter and parsley; brush on vegetables.
NUTRITION INFORMATION
(per Serving)
