Classic Corned Beef and Cabbage Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3-4 large onions (1cup diced the remainder in large chunks)
10 medium carrots (1cup diced the remainder in large chunks)
1- 3 lb corned beef brisket with spice packet
½ cup malt vinegar
½ cup stout beer or other dark beer
1 1/2 pounds small red potatoes, cut in large chunks
1 large cabbage, cored and outer leaves removed, cut into large chunks
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Directions: |
Directions:In a large heavy pot or Dutch oven, place the corned beef. Add the 1cup each of chopped onions and carrots, vinegar, beer, and all the seasoning packet. Add enough water to over the corned beef. Bring to a boil, cover, and simmer about 3 hours until meat is fork-tender.
Once the meat has cooked for the 3 hours, add the remaining onions and carrots, and red or white potatoes, and cabbage to the cooked corned beef. (Placing the cabbage in last so it is on top.) Cover and simmer about 20-30 minutes, until potatoes and cabbage are fork-tender.
To serve, always cut corned beef against the grain into thin slices and accompany with the cooked vegetables on a large platter. |
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Personal
Notes: |
Personal
Notes: Steven has taken to task to try to show off maybe some culinary ability as well, while making a proud display of the McGarrett family heritage. There may have been jokes about the reading material that could be found at Steve's bedside, The Joy of Cooking may not be among them, but rest assured I think I can give him some pointers if needed.
It is St. Patrick's Day , and even though we have played with some Italian food, YOU DO NOT MESS WITH THIS DAY! So our dear Commander will have some friends over offer some Gaelic fare to warm the heart and fill the stomach. If that does not work just make sure there is enough beer on hand. Time to get in the kitchen and start showing off those Zen Master skills.
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