Thursday, March 29, 2012

Corned Beef and Vegetables

I'm a meat & potatoes kinda guy, and as far as I'm concerned it doesn't get any better than this.

Yield: 8 servings


  • 3 lbs. corned beef
  • 1 head cabbage
  • 6-8 medium potatoes
  • 4-6 medium carrots
  • Vinegar, optional


  1. Place the corned beef roast into water with the spice packet.  Bring to a boil, reduce heat, and simmer for 90 - 120 minutes.
  2. When the roast is done (check with a thermometer), remove from the water and place into a covered dish to keep warm.  I used a casserole dish covered with aluminum foil.
  3. Clean and quarter the potatoes.  Peel the carrots and cut into pieces.  Cut the cabbage into wedges.  Place the vegetables in the water left over from the roast and boil for 10-15 minutes.  Remove from the water.
  4. Serve the beef with the vegetables.  Drizzle vinegar over the cabbage for some good flavor.

Adapted from Simply Recipes.

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