I will be making corned beef and cabbage for the first time on Satruday, and will be using the recipe below:
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.
A few people suggestion the follwoing changes:
add a can of beer to the water
add one onion, 4 or 5 cloves of garlic, slightly mashed, a few peppercorns (I've gotten suggestion up to 10) while simmering.
Take the conred beef out of the pot when tender, and wrap in silver foil, and then cook the cabbage, carrots, and (quartered) potatoes.
Just wanted to see how this sounds to everyone. I am brand new to cooking and really want it to come out well.
By the way, for those who may remember my question last week aboutthe deviled egg recipe for my company potluck, they came out great (I was very happy!).
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