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January 24, 2005
Corned Beef and Cabbage
Ingredients:
3 pounds corned beef brisket with spice packet
10 red potatoes
5 carrots
1 large head cabbage, cut into small wedges
2 large onions
5-10 cloves garlic
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, largely chopped onions, cloves of garlic, 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.
You can use the juices to make a gravy for your potatoes, but it isn't necessary. The flavor of the vegetables and meat should make it flavorful enough.
Posted by Kelli Little at January 24, 2005 11:18 AM