Traditional Corned Beef And Cabbage

• 1 (3 lb) corned beef brisket, trimmed
• 1 small onion, quartered
• 2 tablespoons mccormick whole mixed pickling spices
• 1 teaspoon minced garlic
• 8 small red potatoes
• 2 cups baby carrots or 8 peeled carrots, cut into 1 1/2-inch pieces
• 1 small head of cabbage, cored and cut into 8 wedges
• 2 tablespoons butter, melted
• 1 teaspoon parsley flakes

1. Place brisket in 6-quart saucepot or Dutch oven. Cover with about 2 quarts water. Add onion, pickling spice and garlic; cover.
2. Bring just to boil; reduce heat to low and simmer 2 hours (DO NOT BOIL).
3. Add potatoes and carrots; simmer 30 minutes longer.
4. Add cabbage; simmer 15 minutes longer. Remove brisket and vegetables from saucepot.
5. Slice brisket across the grain.
6. Mix butter and parsley; brush on vegetables.

beef brisket, onion, garlic, red potatoes, baby carrots, head of cabbage, butter, parsley flakes

Taken from www.food.com/recipe/traditional-corned-beef-and-cabbage-159552 (may not work)