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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Corned Beef & Cabbage Recipe

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This recipe for Corned Beef & Cabbage is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lbs. corned brisket of beef
4-6 large carrots, peeled and cut into big chunks
6 small or 4 medium yellow onions, peeled and quartered.
1 tsp. dry English mustard
1 large sprig fresh thyme
2 or 3 sprigs fresh flat-leaf parsley (optional but nice)
1 large head green cabbage.
Directions:
Directions:
Cooking time 3-4 hours.

Place brisket in large deep pot. Add carrots, onions, mustard, herbs, and enough cold water to cover contents.

Bring water to a boil slowly over medium heat, then cover pot. Adjust heat so water just barely simmers. Cook for 2 hours.

Cut cabbage into quarters, or if it's very large into eighths. Nestle pieces among other ingredients in pot. Cover pot again; simmer for another 1 to 2 hours, until cabbage and brisket are so tender that they're practically melting.

Transfer vegetables to a serving platter and corned beef to a cutting board. Slice brisket thinly across the grain.

Arrange brisket on platter, pour on juices from pot .
Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is, by far, the best Corned beef and cabbage I've ever made. A tradition for Cathy's Saint Patrick's Day birthday.

 

 

 

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