My father {Marty, as I like to call him. Because he's Martha incarnate in the male form}, is one of the best cooks EVER. He taught me everything I know about cooking {besides you Mom} & his daring innovative in the kitchen makes him a marvel to watch. We were always blessed with good home-cooked meals filled with wholesome ingredients, time & love. I try to exemplify this in my cooking for my family & now I'm passing along some of our traditional meals for this festive time of year. One will come today {Corned beef & Cabbage} & one will come next week {Corned beef Sandwiches - Rubens}. Be sure to cook the first on March 17th & use the leftover meat for the next recipe meal. Double Irish score. And although I'm mostly Scottish, it's the same island, so close enough.
Corned Beef & Cabbage
allrecipes.com
allrecipes.com
Ingredients
- 3 pounds corned beef brisket with spice packet
- 10 small red potatoes
- 5 carrots, peeled and cut into 3-inch pieces
- 1 large head cabbage, cut into small wedges
- Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
- Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
- Place vegetables in a bowl & cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
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