Monday, March 15, 2021

Corned Beef and Cabbage

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges

Rinse the corned beef under running water.
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. Then slice meat across the grain.
Place vegetables in a bowl and add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want.
Serve immediately.

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