Corned Beef and Cabbage
Corned beef and cabbage has a way of bringing out the Irish in everyone...especially on St. Patrick's Day.
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 (150°C) for 4 hours instead of on top of the stove.
Recipe and photograph courtesy of The Beef Checkoff.