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CORNED BEEF AND CABBAGE Recipe

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This recipe for CORNED BEEF AND CABBAGE, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Ingleson
Added: Friday, May 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 lbs. corned beef brisket
1 tspn. whole black pepper
2 bay leaves
3 medium carrots quartered lengthwise
2 medium parsnips
2 onions cut in wedges
1-1 1/2 pounds of small new potatoes
1 small cabbage cut into 6 wedges

Directions:
Directions:
Trim fat from meat, place in a 4-6 quart pot. Add juices and spices from beef package. Add water to cover. Add pepper and bay leaves. Bring to boiling then reduce heat. Simmer covered approximately 2 hours. Add carrots, parsnips, and onions to meat. Simmer 10 minutes. Add cut up potatoes and cabbage to pot. Cover and cook another 20 minutes. Discard bay leaves. Remove meat. Thinly slice meat across the grain. Put meat and vegies on platter. Enjoy!

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
Mary Jane Davis was a mutual best friend of Kathy and I. I know I can speak for Kathy when I say we miss her terribly. Not only was she a great cook, but a fantastic friend. She was especially excited around St. Patrick's Day and she and Kathy would always go to an Irish Pub to celebrate.

Though my family is Italian, we always made this meal on St. Patrick's Day. It was our tradition, too!

 

 

 

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