
Corned beef and cabbage
has a way of bringing out the Irish in everyone...especially
on St. Patrick's Day.
Corned
Beef and Cabbage
- 1 (4-pound) corned beef
brisket with seasonings
4 to 5 medium potatoes, peeled and halved
6 carrots, halved
1 medium head of cabbage, cut into 8 wedges
- Remove corned beef from
package and place in a large kettle. Cover with water, bring
to a boil and cook 5 minutes. Remove the residue that will float
to the top.
- Cover and simmer on low
heat for about 4 hours, or until tender when pierced with a fork.
Remove corned beef from kettle (keep water) and place on a carving
board or platter. Cover with foil to keep warm.
- To kettle, add potatoes
and carrots. Cook 20 minutes; add cabbage wedges and cook an
additional 10 minutes until cabbage is tender.
- Slice corned beef, against
the grain. Place on large platter; arrange vegetables around
beef.
Makes 6 servings.
Variation: Corned beef
may also be cooked in the oven at 300°F for 4 hours instead
of on top of the stove.
Recipe and photograph provided
courtesy of Texas Beef Council and Beef It's Whats For Dinner.