Corned Beef and Cabbage I
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"What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired."
Original recipe yield: 5 servings.
- Prep Time:
- 10 Minutes
- Cook Time:
- 2 Hours 25 Minutes
- Ready In:
- 2 Hours 35 Minutes
- Servings:
- 5
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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
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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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