Corned Beef and Cabbage
Carole Haas
Rose Biolek-Cmolik’s recipe. What says St. Patricks Day more than a hearty meal of Corned Beef and Cabbage.
ingredients
- 1 (3-4 lb.) Corned Beef Brisket
- 6 Peppercorns
- 3 whole Cloves
- 1 clove Garlic
- 1 Bay Leaf
- 6 small Onions
- 6 Potatoes, peeled, halved
- 6 Carrots
- 1 head Cabbage, cut in 6 wedges
directions
- 1
Place meat in large Dutch Oven or heavy, deep pan; cover with water (1 1/2-2 quarts). Add peppercorns, cloves, garlic and bay leaf; heat to boiling. Reduce heat to simmer. Cover and simmer 2 1/2-3 hours.
- 2
Add onions, potatoes and carrots, cover and simmer 20 minutes. Add cabbage, cover and simmer until vegetables are tender; another 20-25 minutes.
- 3
Remove vegetables with slotted spoon to large platter. Slice meat at a slight angle into 1/8" slices and serve on platter with vegetables.
notes
Cooking liquid may be frozen for soup stock...check for salt content. Use leftover corned beef in casseroles, salads and sandwiches.
Source: Carole Haas
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