Corned Beef and Cabbage 3

March 17, 2016 at 8:55 AM | Posted in CooksRecipes | 4 Comments
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Happy St. Patrick’s Day to everyone! Wanted to pass along this Irish Dish to all of you, Corned Beef and Cabbage 3. It’s off one of my favorite recipe sites CooksRecipes. The Cooks site has a great selection of recipes for all cuisines and for all the Holidays.



Corned Beef and Cabbage 3

Corned Beef and CabbageCorned beef and cabbage has a way of bringing out the Irish in everyone…especially on St. Patrick’s Day.

Recipe Ingredients:

1 (4-pound) corned beef brisket with seasonings Cooksrecipes 2
4 to 5 medium potatoes, peeled and halved
6 carrots, halved
1 medium head of cabbage, cut into 8 wedges

Cooking Directions:

1 – Remove corned beef from package and place in a large kettle. Cover with water, bring to a boil and cook 5 minutes. Remove the residue that will float to the top.
2 – Cover and simmer on low heat for about 4 hours, or until tender when pierced with a fork. Remove corned beef from kettle (keep water) and place on a carving board or platter. Cover with foil to keep warm.
3 – To kettle, add potatoes and carrots. Cook 20 minutes; add cabbage wedges and cook an additional 10 minutes until cabbage is tender.
4 – Slice corned beef, against the grain. Place on large platter; arrange vegetables around beef.
Makes 6 servings.

Variation: Corned beef may also be cooked in the oven at 300°F (150°C) for 4 hours instead of on top of the stove.


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  1. Happy St. Patrick’s Day

  2. Glad to see you just cook cabbage till tender. My mom boiled it till the smell would take the paint off the walls. So glad I found a better way

  3. My favorite cool-weather dinner!

    • Thank you for dropping by my blog and your comments!

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