A St. Patrick’s Day staple at our house, not because we’re Irish, but because it’s so tasty!
Ingredients:
- Corned Beef (just make it yourself, it’s easy, and you’ll know what’s in it!)
- 6 Red Potatoes, quartered
- 1/2 head of shredded cabbage (or a whole head, if cabbage is small)
- 6 carrots, peeled and chopped
- 1 onion, quartered
Directions:
- If using pre-brined corned beef, cook until fork tender per package recommendations
- If making your own Corned Beef, when done:
- Add potatoes and carrots to the pot with the corned beef
- Add water if necessary, and increase heat slightly
- After 30 minutes, add cabbage
- Cook an additional 15 minutes
Serving
- Remove Beef, and slice
- Serve Beef alongside potatoes, carrots and cabbage!
- Don’t forget the Dijon mustard and horseradish!
Alternative
I love using my smoker for most any large cut of meat. I now do this, when I have time:
- Brine the brisket overnight, or start with a pre-brined one
- Soak for 2-4 hours in water to help remove the excess salt
- Cover the brisket in medium-to-course ground pepper
- Smoke at 180F for 2 hours
- Put Beef in a roasting pan, or dutch oven, with 1Qt beef or chicken broth.
- Cover with foil or lid, cook 2 hours
- Add potatoes, carrots, onions, cook for 30 minutes
- Add cabbage, cook for 15 more minutes
2010-03-20 17:58:00 +0000 UTC