Corned Beef and Cabbage
INGREDIENTS
3-4 lb. corned beef brisket with spice packet
4 carrots, quartered
4 potatoes, quartered
2 large onions, quartered
1 cabbage, cored and cut into wedges
INSTRUCTIONS
Place corned beef brisket and contents of spice packet in a stockpot.
Cover with water. Bring to a boil, reduce heat, cover and simmer 3-4 hours (approximately 1 hour per lb.) or until tender.
Add carrots, potatoes and onions. Return to a boil, then reduce heat, cover and simmer for 10-15 minutes.
Add cabbage and cook (covered) an additional 15-20 minutes or until all vegetables are tender.
Slice meat against the grain to serve. Serves 6.
Glazed Corned Beef
Try adding an easy glaze that has a slightly tangy and sweet flavor to complement the corned beef!
INGREDIENTS
2 tbsp Dijon mustard
3 tbsp brown sugar
INSTRUCTIONS
Once the corned beef is finished cooking, remove from the pot.
Combine mustard and brown sugar in a small bowl. Spread onto corned beef.
Bake at 350°F for 15-20 minutes, just until sugar melts.
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