Tuesday, March 15, 2011

Corned Beef & Cabbage

I've said before that St. Patrick's Day is one of my favorite holidays and I stand by that. Also, corned beef and cabbage is one of my favorite meals :)  Here is how I go about making it.

Start with your corned beef brisket. What makes corned beef brisket special is that it is wet-cured in a brine (typically) spiced with mustard seeds, cloves, allspice, peppercorns and/or other pickling spices.

Put the brisket in a stockpot with included spice packet and enough water just to cover.  Bring to a boil and reduce heat, simmering for 2 1/2 - 3 hours.

When you have about 15 minutes remaining, add a quartered onion, some quartered potatoes and large carrots, sliced.

I didn't have any carrots on hand so I just skipped them. Yes, it did feel like it was lacking something but I think it was mostly color I was missing.

When potatotes and onions have been cooking for about 15 minutes, remove brisket to a warm pan, covered, and to the pot add a cabbage, quartered.

It was so tender I shredded it trying to take it out of the pot!

The potatoes and onions, half cooked in the broth from the brisket.

Allow cabbage to cook for 15-20 minutes and transfer to platter.

And there you have it - a super easy, yummy dinner...best of all? It only takes one pan!  If you're lucky and have leftovers you can make corned beef hash for breakfast the next morning...I'll show you that next :)

Do you like corned beef? 


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