Corned Beef & Cabbage

Corned Beef & Cabbage

You will need: ( for each brisket of corn beef, which serves 4-6)

1. Raw carrots, 4-6 - peeled, cut in half, then cut again into 3-4 inch pieces.

2. Onions, 1 1/2 - 2 - large and cut into rather large pieces or wedges.

3. Potatoes, 4-6 medium, peeled and cut into large chunks.

4. Raw Cabbage. About 1/2 head rather coarsely cut into pieces.

Cook Corned Beef according to label instructions for "top of the stove method." (ie: cover with water, add seasoning pac, bring to a boil, then reduce heat to very slow boil/simmer, cook 2-3 hours.)

To make meat very tender: After 2-2 1/2 hours meat should be rather tender, if not cook longer, remove from heat and let it "stand" (cool) for 10-15 minutes; then cut into thin slices, cutting across the grain of the meat. Place these slices in a shallow baking pan, cover it with the juice it was boiling in, cover, and place in the oven. Bring the oven temperature up to 350 and bake for 10-15 minutes. Then turn the oven off, leaving the covered meat in the oven for the next 2-3 hours.

To cook the vegetables: Reheat the pot of juice you cooked the corned beef in, add the vegetables (except cabbage) cook until tender, simmering about 45 minutes to an hour. Bring back to full boil and add cabbage, cooking about 10-15 minutes (do not overcook the cabbage).

To serve: Bring meat out of the oven and transfer to a serving platter, add veggies and cabbage to the same platter or use a separate dish. I like to serve with extra juice on the side while singing "O Danny Boy." I hope you enjoy this seasonal favorite!

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