"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Corned Beef and Cabbage Recipe

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This recipe for Corned Beef and Cabbage, by , is from The Regan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peg Regan
Added: Sunday, March 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4-5 lb Corned beef (round or brisket)

5-6 medium New or Red Bliss potatoes (whole)

1 lb baby carrots

1 head of cabbage quartered

salt & pepper to taste

Directions:
Directions:
Add beef to a large dutch oven pot (6-8 qt) with a tight lid. Add enough water to cover the beef. Bring to a boil, skimming any scum that may raise to the surface as needed. Turn to a low-medium heat, cover and simmer for 2 hours. Add carrots and potatoes and cook for an additional hour. Test beef, when tender to fork test, add cabbage and replace lid. Cook for 30 min until cabbage is tender but not limp.

Slice meat on the bias and serve on a large platter with vegetables. Serve with a variety of good mustards, some crusty rye bread and butter.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
3-4 easy hours
Personal Notes:
Personal Notes:
This is a great option for a large gathering with some good beer for St. Patrick's Day.

 

 

 

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