Monday, June 4, 2018

Corned Beef & Vegetables

Yield: 8 servings

The classic St. Patrick's day dinner is very easy to make.  I like to serve it with a bit of vinegar and some of Grandma's tea biscuits.


  • 4 lbs. corned beef brisket
  • 3 lbs. red potatoes
  • 2 lbs. carrots
  • 1 head green cabbage


  1. Place the corned beef brisket in a large cast iron Dutch oven.  Add enough water to cover the brisket.  Add the seasoning packet that came with the meat.
  2. Cover and bring to a boil on the stove.  Reduce heat, cover, and simmer for 1.5 hours.
    • If you peek on the brisket and it seems tough, don't worry!  Just let it continue simmering for the entire time.  It'll soften and tenderize over time.
  3. Add the potatoes & carrots.  Return to a boil, reduce heat, and simmer covered for 1.5 hours.
  4. Add the cabbage, cover, and simmer for ten minutes.
  5. Remove the meat.  Set on a cutting board and cover with aluminum foil to rest for 10 minutes.  Leave the vegetables in the Dutch oven and continue simmering.  This is a good time to make sure the cabbage is fully cooked.
  6. Slice the brisket across the grain.  Serve with the vegetables and broth.
Adapted from All Recipes.

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