Corned Beef and Cabbage Recipe

 

St. Patrick’s Day is often associated with food like sheperd’s pie, boxty and the likes. Here is another delicious recipe that I enjoy. Whenever I feel lazy, I use canned corned beef. I sauté it in garlic and onions and I add some cabbage.  It is delicious.

 

Ingredients:

1 medium onion, cut into wedges

4 medium potatoes, peeled and quartered

1 pound baby carrots

3 cups water

3 garlic cloves, minced

1 bay leaf

2 tablespoons cider vinegar or stout beer

1/2 teaspoon pepper

1 (3 pound) corned beef brisket with spice packet, cut in half

1 small head cabbage, cut into wedges

 

Place the corned beef including the spice packet that came with it in a Dutch oven or heavy pot. Pour in the water. Add the garlic, bay leaf, vinegar and pepper. Bring it to a boil. After, reduce the heat and let it simmer for 1hour or until it is tender. Add the carrots and potatoes. Put more water if desired. Cook until the vegetables are tender. Once they are, you can put the cabbage in the pot. Cook for another 10-15 minutes or until he cabbages are soft. Remove the meat and let it stand for 5 minutes before slicing. Put the meat back into the pot and ladle the corned beef and vegetables into individual bowls.

 

Photo Courtesy Of: bobjudge