| March 7, 2017 -- Corned Beef and Cabbage
The month of March - it’s not quite winter, but it’s not quite Spring either. But it is the month of St. Patrick’s Day - and the perfect time for Corned Beef and Cabbage. The food blog “Pass The Sushi” has an easy and delicious recipe for this classic dish.
INGREDIENTS:
1 5-6 lb corned beef, with seasoning packet
2 lbs small red potatoes
1 lbs carrots, peeled and cut in half
1 onion, peeled
1 head cabbage, divided into 6 wedges
DIRECTIONS:
Fill a large stock pot with enough water to cover corned beef. Place beef, and contents of seasoning packet if included with purchase, in stock pot and bring to a simmer. Cook for 2 to 3 hours, until a toothpick or wooden skewer can be inserted easily into the meet.
Preheat oven to 200 degrees. Remove beef from water and place in roasting pan with a ladle of cooking liquid. Place in oven to keep warm.
Meanwhile, place potatoes, carrots, and onion in the stock pot and bring to a boil, cooking for 10 minutes. Add cabbage and boil an additional 10 minutes.
Remove beef from oven and slice against the grain. Serve with drained vegetables.
SOURCE: http://passthesushi.com/corned-beef-andcabbage/ |
