Tuesday, March 16, 2010

Corned Beef & Cabbage

(Not the most photogenic meal in the world!)

I made corned beef & cabbage on Sunday for dinner. Jordan will be out of town for St. Patty's Day so we enjoyed a nice Irish meal a few days early. I found this recipe on allrecipes.com and it turned out very nicely. I made a few changes to this recipe based on some of the reviews I read. I thought it was good - and Jordan had 3 helpings so I am assuming he liked it too! :)


3 pounds corned beef brisket with spice packet
10 small red potatoes (I used about 6 because they were so big. I also quartered mine)
5 carrots, peeled and julienned (I used about half a bag of baby carrots)
1 large head cabbage, cut into small wedges
1 bottle of beer (I used Magic Hat's #9)
3 large cloves of minced garlic
1 onion
12 whole black peppers


Place corned beef in large pot or Dutch oven and pour in the bottle of beer. Cover the rest with water. Add the spice packet that came with the corned beef along with the garlic & black whole peppers. You'll need to cook for about 50 minutes per pound. I cooked mine for about 2.5 - 3 hours.

Cover pot and bring to a boil, then reduce to a simmer. When you have about an hour left, add in the potatoes, onion & carrots. Cook until the vegetables are almost tender - about 30-40 minutes. Add cabbage and cook for 15 more minutes or until tender.

Place vegetables in a bowl.

Remove meat and let rest 15 minutes. (Mine only rested for about 5 minutes) Slice meat across the grain. Serve with horseradish or mustard.

Hope you have a great St. Patrick's Day ~ whatever you eat for dinner!


1 comment:

Margaret said...

Boy that looks so good! I wish my husband would eat stuff like that. :)