Corned Beef and Cabbage
By misty7943
0 Picture
Ingredients
- 4.5 lb corned beef brisket
- 5 black peppercorns
- 1/2 tsp garlic powder
- 1 onion, peeled and left whole
- 2 bay leaves
- 1 pinch salt
- 1 small head of cabbage, cored and cut into wedges
- 6 large potatoes, quartered
- 4 large carrots, peeled and sliced
- 2 tbsp butter
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
In a 6 quart dutch oven, place the beef brisket, peppercorns, garlic powder, onion, bay leaves, and salt. Fill pan with water to cover everythiing plus 1 inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
Step 2
Once the meat is done, add the cabbage, potatoes, and carrots, pressing them down into the liquid. Simmer for 15 minutes or until potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove from heat.
Step 3
Remove meat from pot and place on a serving dish. Let rest 15 minutes. Also, remove vegetables and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.
Review this recipe