CORNED BEEF AND CABBAGE

CORNED BEEF AND CABBAGE

HAPPY ST. PATRICK'S DAY:

Buy a “store bought” corned beef – which means it has been Brined.  (Soaked in a brine mixture of water and tons of spices and refrigerate or 8-10 days.)  The pre-brined brisket makes things so much easier and you can add spices to the pre-packaged ones included.

I like to add more spice – so I add more!  Pick and choose ones you like.

2 bay leaves

½ cinnamon stick

¼ teaspoon allspice

¼ teaspoon mustard seeds

2 sticks of celery in one inch pieces

2 carrots in one inch pieces or about 12 small baby carrots

2 potatoes peeled and cut in quarters

½ cabbage cut in wedges

Trim the meat of excess fat.  

See the fat removed.

 In a large pot add water to be able to cover the meat.  Stir in the package of spices that is included.

Add the additional spices. Stir well and add the meat.   

Bring to a boil and then turn down to a simmer and cook 2-3 hrs depending on the size of the corned beef. You should be able peel off small pieces easily.

Add the potatoes, celery, carrots and cabbage and cook until the vegetables are tender. (about 20 minutes more)

Remove the beef and cut across the grain.  Serve with a little of all the veggies and drizzle with some of juice from the pan.

TIPS:

Next day Sandwiches. Sliced beef, cole slaw and Russian dressing (or thousand island) on rye bread – oh yum!

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!