Corned Beef and Cabbage Recipe

Corned Beef and Cabbage Recipe, the perfect

Corned beef & cabbage recipe. Photo credit – spendwithpennies.com

Saint Patrick’s Day meal. Few dishes are more associated with the Emerald Isle than the iconic Corned Beef and Cabbage. It is simple to prepare and provides authentic Irish comfort food. Invite some guests and pair this delicious offering with frosty glasses of green beer and you are sure to be a hit on St. Patrick’s Day.

Corned Beef and Cabbage:

Ingredients

1 corned beef (3-5 lbs.)

1 bay leaf

I head garlic (optional)

3 cloves

10 peppercorns

4 allspice berries or a pinch of ground allspice

(NOTE: Tying the spices and garlic in a small square of cheese cloth makes for easy removal when serving and some pre-packaged corned beef comes with an herb packet making the dish even simpler to prepare.

1 large whole peeled onion

6 waxy peeled red or white potatoes (quartered)

4 medium peeled carrots (cut into 3-inch pieces)

I cabbage cut into wedges (secure with toothpicks to prevent wedges falling apart)

*You may also add any additional root vegetables (such as whole peeled parsnips, turnips and additional onions if you prefer).

Place corned beef in large Dutch oven and cover with water. Add bay leaf; garlic; cloves; peppercorns; allspice (or spice packet) and onion and bring to a boil. Skim off any foam that rises to surface. Lower heat and cook for two hours while turning meat every 30 minutes. Check for tenderness and, if needed, cook additional time. Add vegetables and do not overcook. Place drained meat and vegetables on an ovenproof platter and put into a 300 degree pre-heated oven for 10 minutes before serving.

For more delicious recipes be sure and visit the HeySmokies Smoky Mountain Southern Recipes page today!