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Corned Beef and Cabbage Dinner

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by 3 people

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Makes: 6 servings Prep: 20 mins
Cook: 2 hrs 30 mins

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Ingredients

1 2 to 2 1/2 pound corned beef brisket*
1 teaspoon whole black pepper
2 bay leaves
3 medium carrots, quartered lengthwise
2 medium parsnips or 1 medium rutabaga, peeled and cut into chunks
2 medium red onions, cut into wedges
10 to 12 new potatoes (1 pound)
1 small cabbage, cut into 6 wedges (1 pound)

Directions

1. Trim fat from meat. Place in a 4- to 6-quart pot; add juices and spices from package of beef. Add enough water to cover meat. Add pepper and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is almost tender.

2. Add carrots, parsnips or rutabaga, and onions to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Scrub potatoes; halve or quarter. Add potatoes and cabbage to pot. Cover and cook about 20 minutes more or until vegetables and meat are tender. Discard bay leaves. Remove meat from pot. Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter. Makes 6 servings.

Note: If your brisket comes with an additional packet of spices, add it instead of the pepper and bay leaves called for in the ingredient list.

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Comments (2)

sherrysnotes wrote:

Here's one for St. Patty's Day!

3/16/2011 11:59:20 AM Report Abuse

a.thiros wrote:

For a richer flavor, substitute beef broth for water. Add more, if needed, when cooking vegetables. This recipe also works very well in a crock pot. Place some of the vegetables in the pot first, then the meat on top, add beef broth to cover and cook on slow range. When meat is completely cooked, remove from the pot and keep warm. Toss the vegetables that were in the pot, strain the liquid into a stock pot and proceed to cook fresh vegetables until tender.

3/16/2011 10:16:35 AM Report Abuse