Corned Beef and Cabbage |
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Submitted By: Laria Tabul
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"This traditional Irish dish is the centerpiece for many a St. Patrick's Day table. Corned beef takes a long, lovely simmer with potatoes, carrots and cabbage for a hearty and satisfying dish."
Ingredients:
3 pounds corned beef brisket with spice packet 10 small red potatoes | 5 carrots, peeled and julienned 1 large head cabbage, cut into small wedges |
Directions:
| 1. | 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. |
| 2. | 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. |
| 3. | 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. |
