Monday, March 14, 2011

Mom’s Corned Beef and Cabbage

In honor of St. Patty's Day, here is how to make some lucky Corned Beef and Cabbage!

3-4 lb Corned Beef
1 head of cabbage cut into wedges
½ cup chopped onion
2 cloves garlic minced
2 bay leaves
1 tbs whole peppercorns
6 Med potatoes quartered
6 Med carrots

Meat topping
Prepared mustard- such as deli or spicy brown mustard
¼ cup brown sugar
½ tsp Ground cloves

For the meat:
In large pot place corned beef and barely cover with HOT water. Add chopped onion, garlic, bay leaves and peppercorns. Cover and simmer 4 hours.

After the 4 hours remove meat to a baking dish and add the potatoes and carrots to pot. Bring to a boil and cook 10 minutes. Add cabbage wedges and cook 20 minutes more.

Mix together ¼ brown sugar and ½ tsp of ground cloves. Spread the meat with the mustard and sprinkle the meat with the sugar/cloves mixture. Bake at 350 for 15-20 minutes.

Cut meat against the grain and arrange a dish with your potatoes, carrots and cabbage…

Don't forget the Irish Soda Bread!

1 comment:

  1. Slow cooker works great, too! Have a Happy St. Pat's Rose.