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Corned Beef and Cabbage

By

Rate this recipe 3/5 (13 Votes)

Ingredients

  • 4 to 5 lb corned beef brisket
  • 1 medium clove garlic
  • 1 medium onion halved
  • 2 whole cloves
  • 1/4 teaspoon pepper
  • 2 bay leaves
  • 1/4 teaspoon mustard seed
  • 1 medium head cabbage, cut into wedges

Details

Servings 6
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Wipe Corned beef with damp paper towels. Place in large kettle; cover with cold water. Add remaining ingredients, except cabbage

Step 2

Bring to boil. Reduce heat; simmer 5 minutes. Skim

Step 3

Cover; continue to simmer 3 to 4 hours, or until fork-tender

Step 4

Add cabbage last 15 minutes of simmering time

Step 5

To serve: Remove corned beef and cabbage from liquid. Slice corned beer; arrange on platter with cabbage wedges

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VIDEO: Tasty Beef Tomato Pockets

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Ingredients

Dough:

  • 2 cups flour
  • 1 cup olive oil
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/4 cup milk
  • Water

 Filling:

  • 1 onion, diced
  • 1 lb ground beef
  • A pinch of salt
  • 1/2 cup water
  • 1 cup tomato sauce

 Method

  1. Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
  2. In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.  
  3. Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat. 
  4. Dust a flat surface with flour, and roll out the dough into a flat sheet. 
  5. Use a ramekin or cup to cut out circles. 
  6. Add a dollop of beef-tomato mixture to the center of each circle. 
  7. Pinch the dough into a little pocket.
  8. Bake in the oven at 350° F for 15 minutes.
  9. Enjoy!

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