For ye lads and lasses

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

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