"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Corned Beef and Cabbage - Traditional St. Pat's Dinner Recipe
Tried it? Rate this Recipe:
This recipe for Corned Beef and Cabbage - Traditional St. Pat's Dinner, by Susan Kelley, is from May Your Belly Always Be Full ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Corned beef (buy according to the size of crowd your feeding-ask the butcher Potatoes Cabbage Carrots (optional-I never used them but I know people do) Pickling spice
Put corned beef in large stock pot. Fill with water to cover corned beef. Add pickling spice. This will have to boil for several hours. About two hours into the boiling process add the cabbage. Boil for about another hour then add potatoes. When corned beef is tender enough everything should be done
Cut the cabbage in quarters - try cutting the stem out. Peel the potatoes and the optional carrots. Sometimes the corned beef is sold with the pickling spice packet in it. If not just add about 2-3 tablespoons depending on the size of the beef
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.