Thursday, March 22, 2012

Corned Beef and Cabbage

I remember being about 5 years old and out on errands with my dad when he stopped at a local place that sold corned beef sandwiches. I was incredibly picky at that age and had no interest in trying new things but I'll never forget the smell of it cooking and my first thought of "does it have corn in it?"

While this is not traditional Irish fare, its the most common thing to make for St. Patrick's Day. I'm not sure where someone decided to associate corned beef with Irish people, but the tradition definitely stuck.
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Corned Beef and Cabbage
Source: All Recipes
Servings: 6-8
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Ingredients:
    • 3 lb. corned beef brisket, with spice packet
    • 1/2 head cabbage, chopped
    • 3 carrots, peeled and chopped
    • 3 potatoes, peeled and quartered 

Directions:
1. Place the corned beef into a large Dutch Oven and cover the beef with water. Add the spice packet.
2. Bring to a boil then cover and reduce to a simmer. Cook for 2.5 hours or approximately 50 minutes per pound of beef.
3. In the last hour of cooking, add the cabbage, carrots and potatoes to the pot.
4. Remove the beef from the Dutch Oven and allow to rest for 10-15 minutes. Slice into thin pieces. Serve with the cooked vegetables if desired.

If I had any idea just how easy it is to make corned beef, I'm sure I would have done it a long time ago. Luckily we did manage to have leftovers so we are able to have the leftover dinner I mentioned in the St. Patrick's Day post.

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