Corned Beef and Cabbage

Corned Beef and Cabbage
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a favorite from Terri's kkitchen
  • CourseMain Dish
Corned Beef and Cabbage
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
a favorite from Terri's kkitchen
  • CourseMain Dish
Ingredients
  • 1 Corned Beef Brisket
  • 2 tsp. horseradish
  • 1/4 cup vinegar
  • 10 whole peppercorns
  • 10 whole cloves
  • 1 bay leaf
  • 1 clove of garlic, crushed
Instructions
  1. ♦ Add just enough water to cover the beef.
    ♦ Cover the pot, and bring to a boil.
    ♦ Reduce heat and simmer 3 to 4 hours.
    ♦ (approximately 50 minutes per pound or until tender)
  2. ♦ Remove beef from kettle and keep warm.
    ♦ *See Terri’s notes below for the tastiest, most tender Corned Beef ever.
And into the kettle goes:
  1. ♦ 10 small red potatoes
    ♦ 5 carrots, peeled and quartered
    ♦ 1 head of cabbage, cut in wedges
  2. ♦ Simmer 30 minutes, or until vegetable are tender.
    ♦ I cook potatoes and carrots for 15 minutes and then add cabbage and cook for 15-20 minutes more.
    ♦ Depends on how cooked you like your cabbage.
Terri's Notes

~ The secret’s in the sauce!

I don’t care for corned beef straight out of the pot. It’s too.....wet.

So while my veggies are cooking, I slice the meat and, keeping it together - so it still looks like a roast, place it in a Pyrex baking dish.

~ Slice meat across the grain.
It’s one of the secrets to tender Corned Beef!

~ Mix about ½ cup brown sugar with 2 Tblsp. of mustard. (just enough to make a sauce) and spread that mixture over the top of the beef.

Pop it into a 325 degree oven, the sauce will melt down over the beef, meat will stay nice and hot while the veggies cook...and it tastes really good too!

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