Corned Beef and Cabbage I

Corned Beef and Cabbage I

By:
Kathy H
Edited on Mar 05, 2005

"What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired." Original recipe yield: 5 servings

Ingredients

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small wedges

Directions

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 and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Not a NESTLÉ®-tested recipe.


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