Wednesday, March 16, 2011

Corned Beef and Cabbage

This was my first attempt at making (and eating) Corned Beef and Cabbage. I was a little nervous, but it turned out so good! I purchased a 3 lb flat cut (versus point cut) corned beef brisket with spice packet and ended up with 4 hearty servings of food. As in it fed myself, my husband, our two kids, and two very hungry 19 year old missionaries, with just a couple of bites to spare.

Click here for the entire St. Patrick's Day menu and shopping list.

I adapted this recipe from one found on

printable recipe
Corned Beef and Cabbage

3 lb corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces (or half a bag of baby carrots)
1 head cabbage, cut into wedges

Place corned beef into a large pot or dutch oven and cover with water. Sprinkle with the spice packet and place lid on pot. Bring contents to a boil, then reduce heat and simmer for 2 1/2 to 3 hours. When the meat has about 45 minutes left, add the whole potatoes and the cut carrots.

Cover and cook until the potatoes are almost fork tender. Remove the meat and let rest on a plate, covered, for 15 minutes. Add the cabbage to the pot of vegetables, cover and cook for 15 minutes.

Place the cabbage in a bowl.

Slice the meat and arrange the potatoes and carrots around it. Serve with the cabbage.

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