Old-Fashion Corned Beef and Cabbage
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"Good 'ol fashioned recipe. I took the liberty of adding a couple of drops of aromatic bitters, and substituting ground cloves ( because I didn't have whole). Mine was only a 3 lb brisket, so I adjusted the time a bit. I also cooked the carrots longer to make them softer. I love New England!Thank you for sharing!" - mpau0516
Yield: 8 Ready in 1 hours
Cuisine: AmericanMain Ingredient: Corn
100% would make again (reviews)
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Notes Old-Fashion Corned Beef and Cabbage Preparation
Wipe corned beef with damp paper towels. Place in large kettle, cover with water. Add garlic, cloves, black peppercorns, and bay leaves. Bring to boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover kettle; simmer 3 to 4 hours, or untill corned beef is fork-tender. Add carrots, potatoes, and onions during last 25 minutes. Add cabbage wedges during last 15 minutes. Cook vegetables just till tender. Slice across the grain. Arrange slices on platter with cabbage. Brush potatoes with butter, sprinkle with chopped parsley. Serve along with rest of vegetables and "Mustard Sauce".
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Old-Fashion Corned Beef and Cabbage Reviews
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None at this time because I haven't eaten any yet
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you need to suggest accompaning wine suggestions.
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best when home cornned used.
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Very easy to make and the food was good. Could have used a little salt, but otherwise quite tasty!
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Good 'ol fashioned recipe. I took the liberty of adding a couple of drops of aromatic bitters, and substituting ground cloves ( because I didn't have whole). Mine was only a 3 lb brisket, so I adjusted the time a bit. I also cooked the carrots longer to make them softer. I love New England!
Thank you for sharing! |
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For me corned beef and cabbage with potatoes, carrots, and onions is always good. This very simple stove-top recipe made for a wonderful easy meal. The leftovers made excellent fixings for both reubens and corned beef hash.
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