Corned Beef and Cabbage Recipe with Potatoes
March 15, 2011Corned Beef and Cabbage with Potatoes
corned beef and cabbage for st patrick s day
After post Corned Beef And Cabbage delicious recipe for st patrick s day recipe, right now i’ll share another corned beef and cabbage recipe for st patrick day but now we add potatoes for more taste and it’s easy to make delicious corneed beef and cabbage with potatoes. Lets start it …When you shop for your corned beef brisket you’ll find two types; a “flat” and a “point” cut. It’s your preference, however the flat usually is more lean than the point cut.
- 3 pounds corned beef brisket with spice packet
- 10 red or white creamer potatoes (do not use russets or baking potatoes)
- 4 to 5 large carrots, peeled and cut into bite-sized pieces
- 1 large head of green cabbage, cored and cut into small wedges
- Place corned beef in a large pot or Dutch oven and cover completely with water. Open the spice packet that came with the brisket and add the spices to the pot. Cover pot and bring to a boil on high heat. Once it comes to a boil, reduce heat to low and simmer for 50 to 60 minutes per pound or until fork tender.
- Once your meat is tender, add whole potatoes and carrots. Cook until the potatoes and carrots are just beginning to get tender. Then add cabbage and cook for another 15 minutes. (If your water has evaporated after cooking the meat, be sure to add more prior to adding your vegetables.)
- Remove meat to platter. Place all vegetables in a large bowl and cover with some of the cooking liquid as you like.
Chef’s Tips:
- For a professional looking presentation, lay the meat in the center of a platter and surround it with all the vegetables. Then spoon some of the liquid over everything.
- Always cut brisket across the grain. Look at the meat and you will see lines running through the meat. Make your cuts perpendicular to the grains of the meat. If you cut with the grain, or in the same direction of the grain, you’ll end up with nothing but extremely tough strings of meat.
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