Easy Corned Beef and Cabbage
A typical St. Patrick’s Day meal that’s good any time of the year. This recipe is easy to prepare because a typical beef brisket already comes with the seasonings. YAY for easy!
1 large Beef Brisket (at least 3 pounds with seasoning package included)
1 Head of green cabbage
8 large (or 12 small) Red Potatoes
4 Large Carrots
1 Large Onion
In a large pot, add beef brisket with seasoning package and enough water to completely cover the meat. Cook on medium high heat for an hour or until water is lightly boiling. Reduce heat to a simmer.
While the meat is cooking:
Peel carrots and cut in half).
Wash potatoes and cut large potatoes into quarters.
Peel and cut onion into quarters.
Cut cabbage into quarters.
Add the onion, carrots and potatoes (if you’re using small potatoes, do not cut, leave whole) – cook another 15 minutes.
Add the quartered cabbage pieces and cook another 15 minutes.
Serve with Spicy Sweet Mustard Sauce (to dip meat) and fresh sliced French bread for a well-rounded, Irish-inspired meal.
Note for the confused: In the above picture, I used a small bag of white finger potatoes and left them whole. They work just as well as red potatoes in this recipe.