Tuesday, March 8, 2011

Irish Time - Week One - Corned Beef & Cabbage

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


  • 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
  1. 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.
  2. 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.
  3. 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.
Enjoy mates!

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