Corned Beef and Cabbage I
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This traditional Irish dish is the centerpiece for many a St. Patrick's Day table. Pre-seasoned corned beef - available at most grocery stores - takes a long, lovely simmer with potatoes, carrots and cabbage for a hearty and satisfying dish.
| Prep Time: | 10m |
| Cook Time: | 2h 25m |
| Ready in: | 2h 35m |
| Yield: | 5 servings |
| 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 | |
- 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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