Corned Beef Brisket and Cabbage
This delicious meal of corned beef brisket and cabbage will satisfy the Irish appetite of any lad or lass. Simple to make – though it does take a couple of hours to cook.
Take your corned beef brisket (about 2 lbs.) and place it in a dutch oven with enough water to cover the meat. (About 4 cups)
Cut up a small onion and mince a clove of garlic and add it to the water.
Add 2 Tablespoons of cider vinegar & 2 Tablespoons of sugar.
Add 1/2 teaspoons of pepper.
Heat to boiling then reduce heat, cover, and simmer untill beef is tender. About 2 hours.
(Or… you can bake it in the oven at 325 degrees for 3-4 hours – depending on the size of your corned beef brisket . If you prepare your brisket this way you can add carrots and diced potatoes about 1/2 way through baking. Then for the last 1/2 hour add a small head of cabbage cut in wedges.)
When done on the stove… after meat is cooked, remove it to a warm platter and keep warm.
Then add a small head of cabbage cut in wedges, petite carrots, and diced potatoes to broth.
Heat to boiling then reduce heat and simmer uncovered for 15 minutes.
I prefer to cook it in the oven in a large casserole simply because you don’t have to watch it as closely. Also, the longer you cook the meat (I lean toward 4 hours) the more tender it is.
Serve with a tossed salad, or applesauce and bread to complete the meal.
I usually cook this meal around St. Patrick’s Day to celebrate the holiday.
A sunbeam to warm you,
A moonbeam to charm you,
A sheltering Angel,
So nothing can harm you.
– An Irish Blessing