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Corned Beef and Cabbage Recipe

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This recipe for Corned Beef and Cabbage is from Collins Family Favorite Recipes 1991-2019, 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:  
1 boneless corned beef brisket
1 cabbage, cut into wedges
1 bag of red baby potatoes
1 bag of large carrots
2 Tbsp butter, melted
1/2 tsp salt
1/2 tsp pepper
Directions:
Directions:
Place corned beef in a large stock pot covered with cold water. Add spice packet if the meat came with one. Bring to a simmer. Do not boil. Cook according to directions usually 2 - 3 hours. Check water level occasionally.

Peel and chop carrots into large chunks. Cut potatoes in half. When there is 1/2 hour left to cook corned beef, place potatoes and carrots in the same pot as the corned beef. Add cabbage when there are 15 minutes left to cook.

Combine butter, salt, and pepper in small bowl. Drizzle over potatoes and carrots.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
Serve with a good whole grain mustard.

 

 

 

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