We love Corned Beef and Cabbage in our household and have it every St. Patrick's Day and several other times during the year. I decided to search out different recipes because I love trying dishes that our family enjoys several different ways. This recipe stuck out to me the most because it seems so simple. I think I will definitely be trying this one for St. Patrick's Day this year.
Ingredients
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and
cut into 3-inch pieces
1 large head cabbage,
cut into small wedges
Directions
Place corned beef in large pot or Dutch oven and cover with
water. Add the spice packet that came with the corned beef. Cover pot and bring
to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound
or until tender.
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.
Place vegetables in a bowl and cover. Add as much broth
(cooking liquid reserved in the Dutch oven or large pot) as you want. Slice
meat across the grain.
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