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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Corn Beef & Cabbage Recipe

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This recipe for Corn Beef & Cabbage is from April's Cookbook, 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:  
3 - 4 lb. Beef Brisket (with Flavor pack)*
2 Large Onions, pealed, leave whole
10 small potatoes, whole with skins
5 Large whole carrots, pealed, chopped 2" - 3" long pieces
1 head of Cabbage, cleaned & cut into wedges, remove core
Beef Broth - enough to cover meat in pot plus 1" (about 4 to 6 cups)
Salt & Pepper to taste
Directions:
Directions:
1. On stove top, place meat in large pot or dutch oven. Add in onions, contents of flavor packet, and cover plus 1" with beef broth. Bring to a rolling boil. Reduce to simmer, cover and simmer for 50 minutes per pound of meat.

2. Remove onion & cut into wedges. Return to pot. Add potatoes & carrots. Continue to simmer until vegetables are almost tender. About 20 minutes.

3. Add Cabbage, cook for 15 minutes more. Cabbage should be tender, not mushy.

4. Remove meat and let rest for 10 to 15 minutes before serving.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
4 to 5 hrs, according to size of brisket
Personal Notes:
Personal Notes:
Not all brands of brisket have a flavor packet included. Be sure to check for one before purchase.

 

 

 

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