1 (3 lb.) corned beef brisket
2 tbsps mixed pickling spice
1 tsp. minced garlic
1 small onion, quartered
8 small red potatoes
2 cups baby carrots or 8 peeled carrots, cut into 1 1/2-inch pieces
1 small head cabbage, cored and cut into 8 wedges
2 tbsps butter
1 tsp. parsley flakes

Corned Beef & Cabbage

1. Trim fat off brisket. Place brisket into large, 6-8 quart pot or Dutch oven. Cover brisket with water, about 2 quarts.
2. Add seasonings and onion. Cover and bring to just a boil. Reduce heat and simmer slowly (do not boil) for 2 hours.
3. Add potatoes and carrots; simmer for 30 minutes. Add cabbage and simmer for additional 15 minutes.
4. Meanwhile, melt butter and stir in parsley. Remove vegetables with a slotted spoon. Remove brisket from pot and slice across the grain.
5. Serve with vegetables brushed with melted butter mixture.
   Makes 8 servings
   Preparation time: 1 hour