Wednesday, March 18, 2009

Corned Beef and Cabbage

St. Patrick's Day Feast! =)
I made this in celebration of St. Patrick's Day. =) I got it from All Recipes and the recipe is Corned Beef and Cabbage I

Prep time: 10 minutes Cook time: 2 hours 25 minutes Ready in: 2 hours 35 minutes.

3 pounds corned beef brisket with spice packet
10 small red potatoes (I used 8, 10 was a lot!)
5 carrots, peeled and julienned (I didn't do the carrots julienned. I used bought baby carrots and I put more than 5)
1 large head cabbage, cut into small wedges

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.
This was a longer process than two hours. Make sure you allow plenty of time.

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.

It was delicious! I'd say though it took closer to 3-4 hours than 2 and a half.

1 comment:

  1. Mmm corned's breakfast time for me right now and I'm thinking about how yummy that leftover corned beef would taste as corned beef hash!!! :)