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Corned Beef and Cabbage Recipe

By Edited Sep 18, 2016 2 3

Corned Beef Dinner
Cornbeef and Cabbage

If you like your meat falling apart tender, cook the brisket longer, as much as 3 hours. Taste the cooking liquid before you add the vegetables. If it is very salty or greasy, replace half with fresh water. Then, add the vegetables, they will taste a lot fresher.

1-corned beef brisket (2-1/2 to 3 pounds), rinsed and trimmed
8-cups water, or enough to cover the meat
2-bay leaves
1-teaspoon whole cloves
1-teaspoon caraway seeds
1/2-teaspoon ground black pepper
6-small potatoes
12-small carrots, trimmed
6-small turnips, peeled, sliced 1/2 inch thick, and cut into bite size pieces
1-large yellow onion, cut into 6 wedges
1/2-small head cabbage
12-Brussels sprouts, trimmed
1-tablespoon minced parsley

Step 1...Place the corned beef in a large Dutch oven. Add the juices from the brisket package. Add the water, bay leaves,cloves, caraway seeds and pepper. (If your brisket includes a packet of spices, you can add it, but omit the bay leaves, cloves, caraway seeds and pepper.) Bring to a boil, lower heat and simmer, covered, for 2-1/2 hours.

Step 2...Wash potatoes and peel a strip around each one. Add the potatoes, carrots, turnips and onion to the Dutch oven. Bring back to a boil. Lower heat and simmer, covered for 15 minutes. Cut the cabbage into 3 wedges and cross each wedge in half crosswise. Add the cabbage and Brussels sprouts to the Dutch oven. Bring to a boil again, then lower heat and simmer covered for 10 minutes more or until meat is tender and vegetables are almost tender.

Cut Cabbage
Cut Cabbage

Step 3...Remove the meat,let it rest 5 minutes, then slice across the grain and arrange on serving platter. Arrange the vegetables around the meat and sprinkle with the parsley. Serve with prepared horseradish and or mustard.

Slice Cornbeef
Slice Cornbeef

Makes 6 servings

1-serving 543 calories, 25 g total fat, 8g saturated fat, 30g protein, 52g carbohydrate, 11g fiber, 1,534mg sodium, 125mg cholesterol
Prep time about 10 minutes, cooking time about 3-1/4 hours.

Tip; sodium level will be lower if you don't use the spice packet included with the brisket.



Jan 5, 2011 10:50am
I love cored beef and cabbage. Due to the fact my adopted parents are Irish
Jan 6, 2011 9:46am
I too love both of these ingredients, thanks for this lovely recipe.
Jan 8, 2011 7:59pm
I have never heard of using several of the spices you used. It sounds interesting!
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