In the spirit of St Patrick's Day on Thursday, I thought I would share a recipe with you.
Corned Beef and Cabbage
1 corned beef brisket
1 large head cabbage
1 large head cabbage
8 peppercorns
6 cloves garlic, whole peeled
2 bay leaves
1 pound carrots, peeled
6 large potatoes
1 stalk celery, thinly sliced
3 whole cloves
1/2 tsp Old Bay seasoning
1/4 tsp black pepper, ground
6 cloves garlic, whole peeled
2 bay leaves
1 pound carrots, peeled
6 large potatoes
1 stalk celery, thinly sliced
3 whole cloves
1/2 tsp Old Bay seasoning
1/4 tsp black pepper, ground
Wash brisket and then cut small X slits in the meat and put in garlic and cloves (pcs).
Put meat into a stockpot (Large-at least 8 qts). Cover meat with water and add bay leaves, peppercorns, Old Bay seasoning, 2 carrots and sliced celery. Then bring to a boil, skim off the foam and reduce heat to a simmer. Simmer 2-3 hours
(or until meat is almost tender).
While your meat cooks, prepare your vegetables. Quarter the cabbage, peel potatoes, and carrots and then slice vegetables into 2-in chunks.
During last half hour of simmering,
add remaining vegetables and
cook until all are tender.
Drain pot contents. Can serve with yellow mustard.
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