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.
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.
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Ingredients
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.
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.
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