Corned Beef and Cabbage
I’m a good Irish girl, so I thought I’d share my Mom’s recipe for corned beef and cabbage. We eat this every year (barring complications) in my family on or around St. Patrick’s Day. I will be making it myself for the first time tomorrow.
Ingredients:
-Corned Beef Eye of Round (not flat or brisket)
-Baby Carrots
-Small Red Potatos
-Small Head of Cabbage
Preparation:
-In a large stock pot (or any large pot you can boil water in), add the corned beef plus the packet of seasoning that comes with the meat.
-Add water to cover the meat.
-Start early in the day and let simmer all day, adding more water to keep the corned beef covered.
-About an hour before you want to serve dinner, quarter the cabbage and add to the pot along with the carrots and the potatos. If the potatos are large, quarter them as well.
According to Mom, it’s relatively impossible to overcook corned beef. I’m not sure when I’m going to start cooking tomorrow, because we have some other running around to do, but it’s going to cook for hours. This is a wonderful dinner, and a great way to celebrate your Irish Roots… or pretend you have some if you’re not.
mom said,
March 16, 2007 @ 4:01 pm
an adendum to my “recipe” don’t forget to put the carrots and potatoes in at the same time you do the cabbage. if the potatoes are fairly large, you can quarter them. I like to use the baby carrots because they are already peeled and don’t have to be cut up. Add as a side dish, Irish soda bread if you can find it with lots of butter. YUMMMMMMMMMMMMMMMMMMY let me know tomorrow who it comes out. Aunt sis is supposed to be coming down to dinner, but if we get the 16″ of snow they are forecasting, she won’t be able to get out of the driveway let alone get down here. I’ts only been snowing about an hour- 2 hours and we’ve got almost an inch and a half.!YUCKY
Love and miss you
Fadedwords » Top O’ the Mornin’ said,
March 17, 2008 @ 6:48 am
[…] that corned beef and cabbage will be our very scrumptious […]