Corned Beef And Cabbage
Stir up a St. Patrick's Day delicacy with classic corned beef and cabbage. This one-pot feast pairs up slow-simmered corned beef brisket with cabbage, potatoes and carrots.
2 to 3 pounds corned beef brisket
1 head green cabbage
1 1/2 pounds (16 to 20) size "C" red potatoes
3 medium carrots
Remove brisket from packaging. Place in a 6-quart stockpot or Dutch oven, fat-side up (tri
m excess fat, if desired). Add enough water to just cover roast. Sprinkle contents of seas
oning packet into water.
Cover and bring to a boil over medium-high heat. Reduce heat to low and simmer 2 1/2 hours
Meanwhile, remove outer leaves from cabbage and discard. Cut cabbage into quarters and rem
ove core; cut each quarter into 2 or 3 wedges. Scrub potatoes and cut in half. Scrub carro
ts and cut into 1-inch pieces.
After brisket cooks 2 1/2 hours, add potatoes and carrots. Lay cabbage over top. Bring wat
er to a boil over medium-high heat; reduce heat to Low and simmer 30 minutes. Remove veget
ables to a bowl or platter and cover to keep warm.
Test roast tenderness. (If needed, cook 15 to 30 more minutes until fork-tender.) Remove r
oast to a cutting board. Carve across the grain into 1/4-inch thick slices and serve
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