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Corned Beef and Cabbage (Happy St. Patricks' Day)

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Corned Beef and Cabbage

Ingredients:
 
    1 corned beef brisket (about 4 pounds or larger) with spice packet
    1 coffee filter and kitchen twine
    2 bottles (12 ounces each) lager-style beer (optional - adds flavor and is a tenderizer)
    3 cups Swanson® 50% Less Sodium Beef Broth or Swanson® Unsalted Beef Flavored Stock
    2  large onion, peeled and cut in quarters
    10 small red potato, unpeeled
    5-6 medium carrot, peeled and cut into 3-inch-long pieces
    1  head green cabbage (2-3 pounds), cut into 6 wedges
     2 fresh garlic clove

Steps:

1. Pour the contents of the spice packet and bay leaf into the coffee filter.  Tie with the twine to make a bundle.
2. Place the beef  (best side up) into a 6-quart saucepot.  Pour in the beer, and broth.  Add spice bundle.  Heat over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 2 hours and 15 minutes.
3. Add the onions, potatoes and carrots to the saucepot.  Cover and cook for 30 minutes. Add the cabbage.  Cover and cook for 15 minutes or until the beef and vegetables are fork-tender.  Remove and discard the spice bundle.
4. Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.

prep time: 20 minutes
total time: 3 hr 20 minutes
serves: 6-8 people

NOTE:
If brisket  does not come with a spice packet, use a teaspoon of black peppercorns and two crushed bay leaves in coffee filter (some ppl like crunching on peppercorns, so throw them in loose & serve with the cabbage)

If you choose not to use the beer, replace with water or more beef broth

Optional:
Pour juices into 1-quart saucepan heat to boiling. Mix  1
tablespoon cornstarch  and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables.

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