St. Patrick's Day - Corned Beef and Cabbage
The quickest way to an Irish boy's heart!
5 pounds corned brisket of beef
6 peppercorns, or packaged pickling spices
3 medium carrots, peeled and quartered
3 medium onions, peeled and quartered
1 medium-sized green cabbage, quartered or cut in wedges
about 4 Tablespoons butter, melted
Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef).
Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally.
During the last hour, add the carrots and onions and cover again.
During the last 15 minutes, add the cabbage.
Transfer meat and vegetables to a platter and brush the vegetables with the melted butter.
Posted by b2_Ca.
Sure, and be serving this with boiled parsley potatoes, cooked separately.
(The stock can be saved to add to a pot roast or stew instead of other liquid.)