We always make a Corned Beef and Cabbage dinner around St. Patrick's Day, so we made one yesterday. I was able to find low sodium corned beef this year. We put the corned beef in a pot on the stove and simmered until tender We love carrots, so we put in a whole bag of carrots, red potatoes "B "size, and a small head of cabbage . This is Scott's plate, he likes cabbage, me not so much.
Now, for the mystery, What is in this glass? It's green and has bubbles. You don't have to necessarily drink it for St Patrick's Day, because it is green all of the time. You can buy this, it isn't something that you make. You might be showing your age if, you know what this is. Give up?
Back to the recipe:
Corned Beef and Cabbage
1 3 lb Corned Beef Brisket, preferably flat, cut spice packet was included
4 clove of garlic, smashed
1 med onion quartered
2 bay leaves
1 lb of whole carrots cut in chunks
1 lb of red potatoes, 'B" size
1 small head of cabbage, quartered
Place brisket in a pot with garlic, onion, bay leaves and content of spice packet. Cover with water, bring to boil, reduce heat to simmer. wait 5 min, and skim off foam. Continue simmering, until meat begins to get tender. Add carrots and potatoes. Continue simmering for 15 min, and then add cabbage. Cook until cabbage is tender, approximately 15 min. .
Slice meat and serve with vegetables. Slainte!
I also linked up this recipe to Katherine Martinelli's St. Patrick's Day Blog Hop
I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #58
Stop by and say Hi to Brandie!