Saturday, February 22, 2014

Corned Beef and Cabbage

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. 


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

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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