The Kitchen Project | History Project | Contact Us | About Us

Old Fashioned Corned Beef
and Cabbage

 

Basics of Cooking Corned Beef       Corned Beef Recipe Index     History of Corned Beef

Ingredients (8 servings)

printer friendly

5 lb Corned-Beef brisket
1/2 cup pickling spice
8 Medium Potatoes, pared
1 Medium cabbage,cut in wedges
Chopped parsley
1 Clove Garlic
10 Whole black Peppers
8 Medium Carrots, Pared
8 Medium yellow onions, peeled
2 tb Butter

Instructions;
Wipe corned beef with damp paper towels. Place in large kettle, cover with water. Add garlic, cloves, black peppercorns, and bay leaves.

Bring to boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover kettle; simmer 3 to 4 hours, or untill corned beef is fork-tender.

Add carrots, potatoes, and onions during last 25 minutes. Add cabbage wedges during last 15 minutes.

Cook vegetables just till tender. Slice across the grain. Arrange slices on platter with cabbage. Brush potatoes with butter, sprinkle with chopped parsley. Serve along with rest of vegetables and "Mustard Sauce".

 


Making the Perfect Corned Beef and Cabbage
Stephen Block's guide to making the perfect corned beef and cabbage, complete with lots of pictures.

Dublin Corned Beef
A corned beef recipe from Ireland

Old Fashioned Corned Beef
Good old fashioned Corned Beef simmered
with carrots and potatoes

Crockpot Corned Beef and Cabbage
Use your slow cooker, start in the morning
and have your meal ready by supper time.

More St. Patrick's Day Recipes




How to "Corn" your own Beef



Tradition of Corned Beef and Cabbage on St. Patricks Day

 

The Irish Country Kitchen


 

Feasting Galore Irish-Style: Recipes and Food Lore from the Emerald Isle  

 

 

 

 

 

E-Mail The Webmaster stephen@kitchenproject.com
1998-2005 The Kitchen Project 

Last updated March 12, 2009ate -->