Corned Beef and Cabbage
This is one of those meals that you only make once a year, which always makes it special. It’s not the prettiest looking meal, but it is yummy. I like to prepare a large brisket so that I have lots of leftovers for the corned beef egg rolls. This dish is salty and tender and goes with either boiled potatoes or mashed, like I did.
Corned Beef and Cabbage
Serves 4-6
PREP 10 minutes
COOK 2 1/2 hours
INGREDIENTS
3 pounds corned beef brisket with spice packet
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges
INSTRUCTIONS
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 the carrots and cook until they are almost tender.
Add the cabbage and cook for 15 more minutes.
Remove meat and let rest 15 minutes under foil, then slice the meat across the grain. It will be very tender, so be careful as it may fall apart with a dull knife.
To serve, place the corned beef on a platter and drizzle some of the cooking liquid on top. Arrange the cabbage and carrots along the platter. Serve with mashed potatoes.