Wednesday, March 18, 2009

Corned beef & cabbage

I was a day late making this St Patrick's Day favorite however it's star power was not diminished by my delay.

3lbs corned beef brisket (brined with seasoning packet)
4 medium sized red potatoes, diced in large chunks (about 2 inch X 1 inch)
1/2 lbs baby carrots
1 medium onion, cut into large chunks
1/2 medium head cabbage, cut into small wedges

Remove corned beef from package, discard brine and rinse meat under cool water. Place meat in large pot, cover with water and add seasoning packet. Bring to a boil, cover and simmer for 50 minutes per lbs of meat (per package directions).

15 minutes before meat is done add carrots, potatoes and onion, bring back to a boil and simmer for 15 minutes or until veggies are fork tender. Remove beef, cover with foil and allow to rest for 15 minutes. Add cabbage to pot with veggies, bring to a boil and cook over medium low heat for 15 minutes.

Remove veggies from pot, straining liquid. Thinly slice beef against the grain and serve over veggies.

DELICIOUS!!! The 3 kids loved the meat and kept asking for more :) I had to eat quick so I could feed the baby. Before I finished feeding the baby anything that resembled corned beef was gone so no pictures this time...will have to make again, soon.

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