What you will need:
1 Corned Beef Brisket with juices (3-3 1/2 pounds)
12 cups water
1/4 cup (1/2 jar) McCormick Pickling Spice
1 Tbsp salt
1/4 of a green cabbage (about 1 lb), not cored, cut into 2 wedges
1 lb (about 8-9) Baby Red Potatoes, scrubbed
3 medium (about 1/2 lb) Organic Carrots, peeled, cut in 1-inch pieces
1. Add corned beef and contents of spice packet to large stockpot. Add water and pickling spice; cover. Bring to simmer on medium-high. Reduce heat to medium-low. Simmer 2 1/2-3 hours until fork tender.
2. Transfer corned beef to a platter to rest.
3. Carefully strain cooked liquid, discarding solids. Add strained liquid, 1 Tbsp salt, cabbage, potatoes, and carrots to stockpot on medium; bring to a simmer. Cook about 20 minutes until veggies are tender.
4. Slice corned beef thinly against the grain. Serve with vegetables and hot pan juices.
