Corned Beef and Cabbage

by Laura on November 15, 2012

in Beef, In Season, Main Meals, Recipes

A St. Patrick’s Day classic, we usually go simple and traditional, and this recipe from Joy of Cooking, let’s us partake in the day’s must-have fare without all the fuss. For us, we plop the brisket in the slow cooker, and drink a few beers while it cooks.

 

  • 4 lb corned beef brisket
  • 20 black peppercorns
  • 2 bay leaves
  • 1 head green cabbage, cut into wedges

 

Wash the corned beef brisket under running water to remive the brine.

Place the brisket in a large pot and add water to cover.

Drop in peppercorns and bay leaves

Simmer, covered, until a fork can easily penetrate to the center, about 3 hours. If desired add cabbage to the pot for the last 15 to 20 minutes of cooking.

prepared horseradish

whole grain mustard

serve with boiled potatoes

 

Source: Joy of Cooking Simon & Schuster, Inc.

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