Ingredients: |
Ingredients: Servings: 4-5
Prep. Time: 20-30 min.
Cooking Time: 3-1/2 to 4 hrs.
3 to 3-1/2 lb. Corned-Beef Brisket with spice packet
1-1/2 tsp. Allspice
1 tsp. Ground Pepper
1 Tbsp. Kosher Salt
3-4 Bay Leaves
6-7 med. Carrots, peeled and cut into 1/2” pieces on the diagonal
3 med. Onions, peeled, but whole to start
6-8 sm. Red Potatoes, peeled and quartered (or Fingerling Potatoes, unpeeled and cut into 3/4" pieces)
3-4 stalks Celery, finely sliced on the diagonal (Optional addition to traditional recipe.)
1 lg. Head Green Cabbage, core removed, halved and sliced/chopped into 1” thick by 2”-3” long pieces
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Directions: |
Directions:Place brisket, spice packet and whole onions into Dutch oven or large pot and cover with water to 4-5” above meat. Cover, bring to boil, and cook for 30-minutes at rolling boil. Reduce heat and simmer approximately 45-50 minutes per pound, or until tender, skimming off fat globules.
Remove onions, cut into wedges and set aside. Add carrots, potatoes, celery (if used), allspice, salt, pepper and bay leaves. Cook covered for 15-20 minutes, or until almost tender. The potatoes should be covered with water, but if not, add water. Add cabbage and cook for additional 15-20 minutes, or until vegetables are tender.
Remove vegetables to separate large serving bowl and cover keeping warm. Keep meat in the remaining broth until ready to serve as it dries out quickly. Slice meat across grain and place on platter with vegetables allowing guests to take what they want. Add as much broth (cooking liquid reserved in the Dutch oven or pot) as you want to platter,
(Alternately, serve in individual shallow bowls like stew.) |
This recipe for CORNED BEEF AND CABBAGE (IRISH BOILED DINNER) is from