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Friday, March 22, 2013

Corned Beef and Cabbage

I was craving a good Corned Beef and Cabbage for St. Patrick's Day this year, and finally got around to making it this week.  My mom used to make it every year for this holiday and it was always a special treat.  I love the combination of the salty, tender meat with the soft leafy cabbage.  I added small red potatoes and carrots too for more flavor and nutrition.

2 1/2 - 3 lb package of corned beef with seasoning packet and juices
about 2 lbs small red potatoes, washed, skin on
1 bay leaf
1/2 onion, cut into wedges
dash pepper
about 4 carrots, peeled and sliced into 1" pieces
1 small green cabbage, I used savoy - the crinkly kind, cut into 6 wedges
Place corned beef all the package juices and seasoning packet into large pot/dutch oven.  Add water, just enough to cover the meat.  Add onion, bay leaf and pepper
Bring to a boil, then lower heat and cover, simmer for 2 1/2 hours.  Than add carrots and potatoes, bring to boiling again, then reduce heat, cover and simmer for 15 minutes.  Then add cabbage wedges and cover and cook an additional 15-20 minutes until all vegetables are tender.  Discard bay leaf.  Transfer meat and vegetables to a serving platter and spoon over the cooking liquid as desired. 

Adding the veggies to the pot


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