"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Corned Beef and Cabbage Recipe

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This recipe for Corned Beef and Cabbage, by , is from My Mother's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Penny Reed
Added: Friday, October 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs corned beef brisket
8 small white onions, peeled
8 small potatoes peeled
8 medium carrots, halved crosswise

Directions:
Directions:
In a large kettle, place beef and enough water to cover. Over high heat, bring to boiling. Reduce heat to low. Cover, simmer 1 1/2 hours or until nearly tender. Add onions and potatoes. Cover.
Simmer 20 minutes. Add carrots. Cover and simmer 15 minutes more. To serve, place meat on platter. Arrange vegetables around meat. Spoon a little cooking liquid over vegetables. Serve with mustard and/or horseradish.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
Mother always served this on St. Patrick's Day.

 

 

 

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