St Patricks Celebration Corn Beef and Cabbage
I have had this recipe since 1983 when it was in the Minneapolis Star and Tribune --it is definitely tried and true--fabulous and MUST BE SERVED with the Mustard Sauce --try it once you will be hooked!
OK if you are observant you will notice a pot change -- I don't know what I was thinking as the dutch oven wasn't deep enough --ended up switching it to a deeper 'pasta' pot !
5 pounds corn beef brisket -- rinse and pat dry - I discard the seasoning packet and use ingreds below
2 cloves garlic -- whole
2 whole cloves
10 peppercorns -- whole
2 bay leaves
8 carrots -- pared;chunks
8 potato -- pared;chunks
8 onions -- peeled
8 parsnips -- pared;chunks -We don't use parsnips per Kevin's request!
1 cabbage head -- cut in 8 wedges
2 tablespoons butter
chopped parsley
in large deep pot cover corn beef with cold water--add garlic;cloves;peppercorns and bay leaves
Bring to a boil;reduce heat;simmer for 5 minutes;skim surface;simmer covered for 3-4 hrs until meat fork tender--the smell is soooo yummy!
Add carrots ;potatoes ;parsnips and onions before the last 30 min
add cabbage 10 min after other vegs and cook at least 20 min
cook until vegs tender
to serve-drain --vegs on platter --slice brisket across grain--arrange with other vegs --brush vegs with butter and sprinkle with parsley
serve with mustard sauce--see separate post
OK if you are observant you will notice a pot change -- I don't know what I was thinking as the dutch oven wasn't deep enough --ended up switching it to a deeper 'pasta' pot !
5 pounds corn beef brisket -- rinse and pat dry - I discard the seasoning packet and use ingreds below
2 cloves garlic -- whole
2 whole cloves
10 peppercorns -- whole
2 bay leaves
8 carrots -- pared;chunks
8 potato -- pared;chunks
8 onions -- peeled
8 parsnips -- pared;chunks -We don't use parsnips per Kevin's request!
1 cabbage head -- cut in 8 wedges
2 tablespoons butter
chopped parsley
in large deep pot cover corn beef with cold water--add garlic;cloves;peppercorns and bay leaves
Bring to a boil;reduce heat;simmer for 5 minutes;skim surface;simmer covered for 3-4 hrs until meat fork tender--the smell is soooo yummy!
Add carrots ;potatoes ;parsnips and onions before the last 30 min
add cabbage 10 min after other vegs and cook at least 20 min
cook until vegs tender
to serve-drain --vegs on platter --slice brisket across grain--arrange with other vegs --brush vegs with butter and sprinkle with parsley
serve with mustard sauce--see separate post
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