Posted by admin at 3:00 PM
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 ....!