MCCORMICK BEEF STEW IN CROCK POT RECIPES

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CORNED BEEF AND CABBAGE RECIPE | MCCORMICK



Corned Beef and Cabbage Recipe | McCormick image

McCormick's corned beef and cabbage recipe is a traditional Irish favorite 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.

Provided by McCormick

Prep Time 15 minutes

Cook Time 2 hours 45 minutes

Yield 8

Number Of Ingredients 9

1 corned beef brisket, trimmed (3 pounds)
1 small onion, quartered
2 tbsps 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 tbsps butter, melted
1 tsp McCormick® Parsley Flakes

Steps:

  • 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.

Nutrition Facts : Calories 393 Calories

CORNED BEEF AND CABBAGE RECIPE | MCCORMICK



Corned Beef and Cabbage Recipe | McCormick image

McCormick's corned beef and cabbage recipe is a traditional Irish favorite 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.

Provided by McCormick

Prep Time 15 minutes

Cook Time 2 hours 45 minutes

Yield 8

Number Of Ingredients 9

1 corned beef brisket, trimmed (3 pounds)
1 small onion, quartered
2 tbsps 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 tbsps butter, melted
1 tsp McCormick® Parsley Flakes

Steps:

  • 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.

Nutrition Facts : Calories 393 Calories

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