Monday, March 14, 2011

Corned Beef and Cabbage

I usually follow the recipe below to a T. This year though, I just did the corned beef and cabbage - I left out all the other veg...
See how good it turns out?? Mmmmm....
I got this recipe from a dear family friend who made it for my husband on a St. Patrick's Day many, many, many years ago. Only, I cheat a bit...

This little baby is the secret to Corned Beef and Cabbage heaven. I get "Bill Bailey's" brand of corned beef that is preseasoned (found at Costco)
Add that to my recipe below - and you will be one happy leprechaun!! I have made this for several years - and have had many corned beef and cabbage raised Irish boys in my kitchen professing their love for this tasty meal...

Corned Beef and Cabbage
4 lbs corned beef
2 1/2 quarts cold wter
1 lb red potatoes (8) peeled
1 head green cabbage cut into wedges
2 med onions, peeled and quartered
1 cup carrots, diced
2 bay leaves
1/2 t dried thyme
Salt and pepper to taste

Remove corned beef from the package. Put it and the juices and seasonings in your biggest stock pot and cover with the water. Bring the water to a gentle boil. Skim off and discard any impurities (foam). Reduce heat to simmer, cover and cook for 90 minutes per pound of beef (that would be 6 hours for this recipe). The last 30 minutes add veggies, bay leaves, thyme, salt and pepper. Remove the corned beef from the pot and cut into thin slices. Remove and discard the bay leaves. Serve a few slices of corned beef along side all those delish veggies and Irish Soda Bread.

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