Corned Beef & Cabbage – Recipe of the Week

 In homage to the upcoming St. Patrick’s Day holiday, I decided to post an great tasting recipe that seems to be synonymous with St. Patrick’s Day and Irish culture in America.

This recipe is VERY easy, but you have to allow yourself time… as it requires slow cooking for several hours.  The finished product is absolutely delicious, and is one of my favorite things to eat.  You really can’t go wrong with meat and potatoes on a day like St. Paddy’s Day!  Enjoy!

4 1/2 pounds corned beef brisket
5 black peppercorns
1/2 teaspoon garlic powder
1 onion, peeled and left whole
2 bay leaves
1 pinch salt
1 small head cabbage, cored and cut into wedges
6 large potatoes, quartered
4 large carrots, peeled and sliced
1/4 cup chopped fresh parsley
2 tablespoons butter

1) Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt in a 6 quart slow cooker.  Fill pot with enough water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2.5 to 3 hours, until meat can be pulled apart with a fork.
2) Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15-20 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.
3) Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.


One Response to “Corned Beef & Cabbage – Recipe of the Week”

  1. […] Sandwich – Recipe of the Week (3/22/2009) For last week’s recipe, I posted a wonderful corned beef & cabbage recipe just in time for St. Patricks […]

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