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Corned Beef and Cabbage for St. Patrick's Day Recipe

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This recipe for Corned Beef and Cabbage for St. Patrick's Day is from Les Recettes de la Famille Lafrance, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Corned Beef:
A 5 to 6 lb. piece of bottom round corned beef
1 medium size onion stuck with 6 cloves
1 bay leaf
2 cloves of garlic
Sprig of parsley
A stack of celery

Cabbage:
2 tbsp. butter
1 head of cabbage, shredded
1 big onion, chopped
Salt and pepper
t. water

Directions:
Directions:
Corned Beef:
Place the corned beef into a large kettle of cold water (enough to cover meat). Add the onion, bay leaf, cloves of garlic, sprig of parsley, and stack of celery. Bring meat to a boil. Lower heat, cover and let simmer approximately 3 hours. Set aside. (Can be prepared the day before).

Cabbage:
Melt butter in a large skillet. Cook onions very briefly (2 minutes). Add shredded cabbage and cook slowly for about 15 minutes on medium low. Add water, cover, and simmer 15 more minutes.

Slice the corned beef diagonally in thin slices. Serve over the cooked cabbage.

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
Growing up in Quebec, I never had corned beef and cabbage. I discovered this Irish American dish when I moved to California and I enjoy making it once a year, especially with the delicious slowly cooked cabbage (I don't like boiled cabbage). The quality of the corned beef really matters! I am not sure Patrick likes this dish as much as I do, but he gets it anyway on each March 17 for St. Patrick's day...

 

 

 

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