Category: Main Course
Corned Beef and Cabbage - TastyPlanner.com
Chef: Lawmama
A favorite.
Recipe Source: Adapted from Cook's Illustr...
Ingredients
1 corned beef brisket (fresh, 4 to 6 pounds)
2 pounds new potatoes (small), scrubbed and left whole
1 onion, chopped
3 pounds carrots, peeled and halved crosswise, thin end 1 green cabbage (small head), uncored, blemished leaves removed, cut into six to eight wedges
Instructions
Bring the brisket to boil with water to cover by 1/2 to 1 inch in large soup kettle or stockpot (at least 8 quarts), skimming any scum that rises to surface. Cover and simmer until skewer inserted in thickest part of brisket slides out with ease, 2 to 3 hours.
Heat oven to 200 degrees. Transfer meat to large platter, ladling about 1 cup cooking liquid over it to keep it moist. Cover with foil and set in oven.
Add vegetables from category 1 to kettle and bring to boil; cover and simmer until vegetables begin to soften, about 10 minutes.
Add vegetables from category 2 and bring to boil; cover and simmer until all vegetables are tender, 10 to 15 minutes longer.
Meanwhile, remove meat from oven and cut across the grain into 1/4-inch slices.
Transfer vegetables to meat platter, moisten with additional broth, and serve.
Serve this dish with horseradish, either plain or mixed with whipped or sour cream, or with grainy mustard.
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