Wednesday, April 20, 2011

Corned Beef and Cabbage


Here we come Ireland! Well, not really but I wish :) Since we can't there, we'll bring some Ireland here. This dish, my dad introduced to me. He brought over the already seasoned corned beef and told me how to make it and said "you will love it!" With lots of enthusiasm. So, I had to try it and not to my surprise, this turned out wonderfully!


The meat is tender and sort of salty. But not too salty! :)


Ingredients
2 1/2 lbs corned beef brisket
4 small red potato's, cubed
3 medium carrots, thinly sliced
1/3 of a cabbage head, slivered
Horseraddish (optional)

Directions
In a 5 quart baking dish, pot or crock pot place corned beef brisket in and add water to cover. Make sure that whatever you are using, it has a cover. If using a crock pot turn heat to high. If using a pot turn heat to medium. If using a baking dish turn oven to 350 degrees f. Cover dish and let the meat simmer. One hour of baking/cooking time per one pound of meat. When there is only one hour left of baking/cooking time, add the potato's and carrots. Then, 8-10 minutes before the meat is done, add the cabbage. To make sure the meat is cooked thoroughly, use a thermometer and it should reach 180 degrees f.

Cut meat into thin slices and scoop out veggies. Serve with horseraddish, if desired.

Store any left overs in an air tight container in the fridge.

If you want to know how to prepare your own corned beef there is a recipe here.

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