Each Monday I will be publishing a recipe from one of my books. This recipe is featured in the “Boilin’ Over” Section of Moms at Home: A Collection of Recipes available on Amazon in Print. If you use any of these recipes, please take a photo and share with me on my Moms at Home Facebook page or on my professional Facebook page. Or, tweet them to me and use hashtag #MomsatHomeMeals Enjoy!
Get ready for St. Patty’s Day!
Corned Beef and Cabbage
|2.5||Lbs||Corned Beef Brisket||
15 Mins Prep
Cook for 3-4 Hours
|1||Pkt||Corned Beef Seasoning (packed w/meat)|
|1||Lb||Carrots, Peeled and quartered|
|2||Lb||Potatoes, Peeled and Halved (or about 8-10 New Red Potatoes w/skin)|
|Salt & Pepper to taste|
Place the corned beef, pepper, seasoning packet, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
After 2 1/2 hours, add the carrots, onions, potatoes and celery if desired (3-4 stalks chopped). Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.