This traditional Irish favorite is a one-pot, complete meal that is so easy to prepare, you won't want to save it for just the wearing o' the green.

Ingredients

  1 corned beef brisket, trimmed (3 pounds)

  1 small onion, quartered

  2 Tbs McCormick® Mixed Pickling Spice

  1 tsp McCormick® Garlic, Minced

  8 small red potatoes

  2 cups baby carrots or 8 carrots, peeled and cut into 1 1/2-inch pieces

  1 small head cabbage, cored and cut into 8 wedges

  2 Tbs butter, melted

  1 tsp McCormick® Parsley Flakes

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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; 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.

Slice brisket across the grain. Mix butter and parsley; brush on vegetables.