Corned Beef and Cabbage Recipe
- 11 years ago
Here is a simple and satisfying meal that you don't need to Irish to enjoy. This is the basic classic recipe, feel free to mix it up with your own favourite veggies.
Ingredients:
1½ lb (750g) Corned-Beef Brisket
1 Tbsp (15 mL) ground black pepper
1 tsp ground allspice
2 bay leaves
2-3 (½ lb / 250g) carrots roughly chopped
2 small (½ lb / 250g) onions roughly chopped
3 medium (1lb / 500g) potatoes roughly chopped
2 stalks celery roughly chopped
½ head (1lb / 500g) cabbage roughly chopped
Method:
Place the corned beef, pepper, allspice, bay leaves into a large Dutch oven along with 2-3 Litres (2-3 quarts) of water. Bring to a boil over high heat, cover decrease the heat to low and simmer for 2 hours.
Then add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. Add the cabbage, cover and cook for an additional 15 to 20 minutes. Just until the potatoes and cabbage are tender. Remove the bay leaves and serve.
Ingredients:
1½ lb (750g) Corned-Beef Brisket
1 Tbsp (15 mL) ground black pepper
1 tsp ground allspice
2 bay leaves
2-3 (½ lb / 250g) carrots roughly chopped
2 small (½ lb / 250g) onions roughly chopped
3 medium (1lb / 500g) potatoes roughly chopped
2 stalks celery roughly chopped
½ head (1lb / 500g) cabbage roughly chopped
Method:
Place the corned beef, pepper, allspice, bay leaves into a large Dutch oven along with 2-3 Litres (2-3 quarts) of water. Bring to a boil over high heat, cover decrease the heat to low and simmer for 2 hours.
Then add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. Add the cabbage, cover and cook for an additional 15 to 20 minutes. Just until the potatoes and cabbage are tender. Remove the bay leaves and serve.