Corned Beef & Cabbage
Authentic homemade Irish Corned Beef and Cabbage with parsnips, carrots and potatoes.
Yield
6 servingsPrep
10 minCook
2 hrsReady
2¼ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each | corned beef |
*
|
| 1 | large | savoy cabbage | * |
| 8 | each | peppercorns |
*
|
| 6 | cloves |
garlic
whole peeled |
|
| 5 | each | parsnips |
*
|
| 2 | each | turnip |
*
|
| 2 | each | bay leaves |
*
|
| 1 | pound |
carrots
peeled |
|
| 6 | large | potatoes |
|
| 1 | stalk |
celery
thinly sliced |
*
|
| 3 | whole | cloves |
*
|
| ½ | teaspoon | old bay seasoning |
*
|
| ¼ | teaspoon |
black pepper
ground |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Directions
Wash brisket.
Make small X slits in the meat and insert garlic and cloves pieces.
Place the meat into a stockpot (at least 8 quarts).
Cover the meat with water.
Add bay leaves, peppercorns, Old Bay seasoning, 2 carrots and sliced celery.
Bring to a boil, skim off foam and reduce heat to a simmer.
Simmer 2 to 3 hours, or until meat is nearly tender.
Meanwhile, prepare vegetables.
Quarter the cabbage, peel potatoes, carrots, turnips and parsnips.
Slice vegetables into 2 inch chunks.
During last half hour, add remaining vegetables and cook until tender.
Drain and serve with yellow mustard.
Comments
