Classic Corned Beef and Cabbage Recipe | American Times

Classic Corned Beef and Cabbage recipe, perfect for St. Patrick or family dinner. I like my rutabaga corned beef and cabbage and add others prefer parsnips or turnips. Feel free to extra chopped vegetables to your dinner, take one, or go with the ingredients in the recipe.

Classic Corned Beef and Cabbage:

2-3 pound corned beef brisket
4 large new potatoes or 10, thin-skinned, if large areas
1 small cabbage, cut into small pieces
3 carrots, peeled and 2-inch pieces

Place corned beef in large saucepan or Dutch oven and cover with water. Cover and bring to a boil, then reduce to a simmer leave. Simmer for 45 minutes per pound or until tender. Otherwise, do the same thing with a few in a pot for 6-8 hours.

Add the potatoes and carrots and cook until vegetables are almost tender, add the cabbage and add another 10 minutes until tender. If you are a slow cooker, can remove the meat to rest, add the vegetables in the broth, set it to high heat and cook for 20-30 minutes until vegetables are tender. Pull the meat apart with forks, or they cut across the grain and serve with vegetables in a broth covered.

Cut the corned beef and serve with mustard on the side. Top the potatoes with butter and chopped parsley. Very nice ....!