Sunday, March 17, 2013

Recipe: Corned Beef and Cabbage

In celebration of St. Patrick's Day, we made Corned Beef and Cabbage.

4 lbs. flat cut brisket
spices of choice
6 potatoes
12 carrots
1 head of cabbage
red wine vinegar

For the corned beef:
Place a cured flat cut brisket in a dutch oven and cover with water. Add spices of choice (we used 2 crushed bay leaves, 2 tablespoons all spice, 2 tablespoons coriander, 2 tablespoons of mustard and 1 teaspoon cloves).
Bring to a boil, then reduce heat and simmer for 3 1/2 hours.
Add cut potatoes to the water and cook for 20 minutes.
Add the carrots and cook an additional 10 minutes.
Remove meat, potatoes and carrots from the water and cover to keep warm. Put the cabbage in the water and cook for 10 minutes.
Slice meat and serve with red wine vinegar and coarse ground mustard.

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