Corned Beef and Cabbage I
3 pounds corned beef brisket with spice
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small wedges
1. Place corned beef in large pot or Dutch oven and cover with water and/or beer (I use Guiness Stout becuse it's Irish, but really any beer will do) . Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
Remove Corned Beef from pot after about 2 1/2 hours (when you put the veggies in). Place beef in casserole dish. Combine on the stove until smooth: 1/3 cup of brown sugar, 2 tblsp of butter, 2 tlbs. of prepared mustard, 1/3 cup of ketchup, 3 tblsp of apple cider vinegar and 2 Tbsp. Whiskey. Combine these ingredients till smooth, then pour over the brisket while the veggies are cooking in pot. 30 to 40 mins. at 350 will do it.
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Printed from Allrecipes.com 3/18/2009