Traditional Corned Beef and Cabbage

54321

Rate this recipe

Rollover and click the number of stars to rate:

  • 1
  • 2
  • 3
  • 4
  • 5

Save

Traditional Corned Beef and Cabbage

3 Pounds Kings ready to cook Corned Beef Brisket
3 tbls McCormick Pickling spice
1 Large Head Cabbage, cut into small wedges
10 Small Red Potatoes, rinsed and scrubbed well
5 Carrots, peeled and cut into 3-inch pieces

1. Place corned beef in large pot and cover with water. Add the McCormick Pickling spice, Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 2 hours or until tender.
2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes 3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the pot) as you want. Slice meat across the grain.