Corned Beef and Cabbage

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Corned Beef and Cabbage
Brings out the Irish in everyone.

Prep: 5 minutes
Cook: 5 hours
Servings: Serves 6

1 4 lb. corned beef brisket with seasonings

4-5 medium potatoes, peeled and halved

6 carrots, halved

1 medium head of cabbage, cut into 8 wedges

	Remove corned beef from package and place in a large kettle. Cover with water, bring to a boil and cook 5 minutes.
	Remove the residue that will float to the top.
	Cover and simmer on low heat for about 4 hours, or until tender when pierced with a fork. Remove corned beef from kettle (keep water) and place on a carving board or platter. Cover with foil to keep warm.
	To kettle, add potatoes and carrots. Cook 20 minutes; add cabbage wedges and cook an additional 10 minutes until cabbage is tender.
	Slice corned beef, against the grain. Place on large platter; arrange vegetables around beef.

Variation: Corned beef may also be cooked in the oven at 300°F for 4 hours instead of on top of the stove.

Need help with this recipe? Go to: Braising and Stewing