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Ingredients
US|METRIC
4 SERVINGS
- 1 beef brisket (corned, trimmed, 3 pounds)
- 1 onion (small, quartered)
- 2 Tbsp. pickling spice (McCormick® Mixed)
- 1 tsp. garlic (McCormick®, Minced)
- 8 small red potatoes
- 2 cups baby carrots (or 8 carrots, peeled and cut into 1 1/2-inch pieces)
- 1 head cabbage (cored and cut into 8 wedges)
- 2 Tbsp. 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.
NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories330Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol15mg5% |
Sodium150mg6% |
Potassium2010mg57% |
Protein9g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate63g21% |
Dietary Fiber13g52% |
Sugars7g |
Vitamin A190% |
Vitamin C240% |
Calcium15% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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