Corned Beef and Cabbage
- prep time:
- 30 minutes
- cook time:
- 4 1/2 hours
- total time:
- 5 hours
Mary Beth McMahon
Celebrate St. Patrick’s Day! It is a family tradition.
ingredients
- 1 5-6 pound corned beef brisket
- 3/4 cup chopped onion
- 4 cloves garlic
- 3 bay leaves
- 3 stalks celery
- 10 medium red skin potatoes
- 6 carrots
- 8 cabbage wedges
- 16 brussel sprouts
- 2 tablespoons Dijon mustard
- 3 tablespoons brown sugar
directions
- 1
In a Dutch oven, add approximately 14 cups of water. To the water add onion, garlic, bay leaf and celery. Bring water to a boil, add brisket, cover and simmer for 4 hours or until tender. Remove meat.
- 2
Add potatoes and carrots to cooking liquid. Cover and bring to boiling; cook 5 minutes. Add cabbage and brussel sprout; cook 25 minutes more or until vegetables are tender.
- 3
Meanwhile, place meat, fat side up, in shallow pan. Cut off all but a thin layer of the fat. Spread with mustard and sprinkle with brown sugar. Tent meat.
- 4
15 minutes before serving place meat under broiler. Watch closely until bubbly and begins to crisp. Serve meat with vegetables.
- 5
Pass a sauce of sour cream and horse radish to serve with this dish! Enjoy!
notes
Start with Garlic-stuffed mussels and end with caramel apple cake for a traditional Irish meal.
Source: Mary Beth McMahon
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