Recipe For Corned Beef and Cabbage
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges
Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef.
Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want.
Slice meat across the grain.
Maybe I will just make Brussels Sprouts with a hamburger dish…sounds good too me,besides I forgot to buy corned beef.
This was dinner tonight~Dressing was raspberry walnut vinaigrette.
May the lilt of Irish laughter
Lighten every load,
May the mist of Irish magic
Shorten every road,
May you taste the sweetest pleasures
That fortune ere bestowed,
And may all your friends remember.
All the favors you are owed.