Corned beef and cabbage

Corned Beef and Cabbage

• Prep Time: 10 Minutes
• Cook Time: 2 Hours 25 Minutes
• Ready In: 2 Hours 35 Minutes
• Servings: 5

"This traditional Irish dish is the centerpiece for many a St. Patrick's Day table. Corned beef takes a long, lovely simmer with potatoes, carrots and cabbage for a hearty and satisfying dish."

INGREDIENTS:

• 3 pounds corned beef brisket with spice packet
• 1 can beer
• 12 peppercorns
• 3 lg. cloves garlic, minced
• 2 small turnips, chopped
• 1 lg. onion cut into wedges
• 10 small red potatoes
• 5 carrots, peeled and cut into 3-inch pieces
• 1 large head cabbage, cut into small wedges

DIRECTIONS:

1. Trim and rinse corned beef.

2. Place corned beef in large pot or Dutch oven and add the beer and enough water to cover. Add the spice packet that came with the corned beef plus the peppercorns, garlic, turnip, and onion. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.

2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.

3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

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