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  • Saturday, March 12, 2011

    Corned Beef & Cabbage...

    I've always wanted to make corned beef & cabbage, but have always been hesitant because I've never made it before. This recipe makes it sound so easy that I almost feel pathetic for never having made this before. It sounds pretty idiot-proof. I need to look into ways to make this recipe have more pizzazz; it just seems kind of boring. How do YOU make your own corned beef and cabbage?

    INGREDIENTS:
    4 lb corned brisket of beef
    3 large carrots, cut into large chunks
    6 to 8 small onions
    1 teaspoon dry English mustard
    large sprig fresh thyme and some parsley stalks, tied together
    1 cabbage
    salt and freshly ground pepper

    PREPARATION:
    Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.

    Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.

    Source

    3 Comments:

    • At 8:11 AM, March 12, 2011, Blogger Bert said…

      Try some caraway seeds.Oh,Guinness Draft should be served with the meal.Cold,very cold.The beer that is. And Irish Soda bread.Yummy! :-)

       
    • At 9:41 AM, March 12, 2011, Blogger Melinda said…

      I don't particularly like Corned Beef and Cabbage, but the hubs loves it, so I have to make it at least once a year. Here is a recipe that he claims is the best he's ever had--I like it because it is a crockpot recipe (and, therefore, less work for me):

      CORNED BEEF AND CABBAGE (Slow Cooker Recipe)
      4 c. Hot Water
      2 T. Cider Vinegar
      2 T. Sugar
      ½ t. ground pepper
      1 large or 2 medium onions, cut into wedges
      1 3-lb corned beef round or brisket, with spice package
      8 small white or yellow potatoes, scrubbed and quartered
      1 head of green cabbage, cored and cut into 10 wedges (don't get too big of a head of lettuce, or it won't all fit in the slow cooker!)

      In a slow cooker, combine the water, vinegar, sugar, pepper, spices from the spice packet and onions, mixing well. Place the corned beef in the mixture. Scatter the potatoes over the top and along the sides.

      Cover and cook on high for 4 hours. Remove the lid and scatter cabbage wedges of the top. Cover and continue cooking on high for 3-4 hours, or until the beef is tender.

       
    • At 9:54 AM, March 12, 2011, Anonymous your loving sister said…

      I just throw a prepackaged corned beef and its spices in the crockpot with little red potatoes, cabbage, carrots and onions. It comes out so tender and flavorful! I serve it with Irish Soda Bread (so easy to make) or black rye for sandwiches. Lots of mustard, too!

       

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