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.
