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Corned Beef And Cabbage Recipe

March 18, 2012 by · Comments Off on Corned Beef And Cabbage Recipe 

Corned Beef And Cabbage Recipe, INGREDIENTS

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

DIRECTIONS

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.

Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Corned Beef And Cabbage

March 15, 2012 by · Comments Off on Corned Beef And Cabbage 

Corned Beef And Cabbage, Corned Beef and Cabbage Day — better known in some quarters as St. Patrick’s Day — is coming right up. As made-up food holidays go, Corned Beef and Cabbage Day actually makes sense. March 17 is likely the only day of the year you’ll be partaking in this fatty-delicious feast.

Oh, during the year you may have a few corned-beef sandwiches, the thin slices piled high on rye. However, the heaping plate of sliced corned beef accompanied by spicy mustard plus cabbage, potatoes and carrots, probably all boiled in beer, is usually a once-a-year experience.

And get this: Corned beef is as American as apple pie. It’s not that it doesn’t have vague Irish roots, but it just isn’t a beloved holiday dish in Ireland.

Food historians believe that the dish was made popular by Irish immigrants in the United States looking for a substitute for their beloved bacon and cabbage. Irish bacon is meatier, more like ham, and is not cooked crisp like the bacon Americans are familiar with. It’s also pork.

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