A Tasty Recipe for Corned Beef and Cabbage
There’s lots of recipes for corned beef and cabbage, but this looks to be one of the tastiest.
Make this traditional meal for St.Patrick’s day this week. This recipe is a simple and easy one-pot meal.
Ingredients
- 1 (5 1/2 pound) corned beef brisket
- 2 large onions
- 15 small white (Irish) potatoes
- 10 carrots, cut into 1 inch pieces
- 2 heads cabbage, cored and cut into wedges
Cooking Directions
Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.
Recipe courtesy Danny Boome.
This recipe was styled by chef Karen Pickus for Good Morning America.
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Just my preference, but you can get extra seasoning packets for the corned beef on the spice aisle. If you wash the brisket you need to throw a couple into the water to jack up the flavor a bit. You want to add a little more heat try marinated the brisket with some Worcestershire sauce for about an hour before putting it into the water. Adds a great zip the everything.