Tuesday, March 17, 2009

Tempt My Tummy Corned Beef and Cabbage


I have never tried this dish until I made it on Saturday. It was FANTASTIC and I'm even thinking of going back to Publix and buying another slab of meat. I did a lot of recipe research and combined what I thought looked the best from each. I'm sure it isn't the traditional way to make it (I read something about NOT serving it with carrots because it would offend an Irishman. Sorry, but I like my meat and potatoes with carrots). This is a very easy meal.

Corned Beef and Cabbage

corned beef brisket with spice packet - whatever size you want - I trimmed the fat off and rinsed it well - otherwise you might get a little foam when it boils
1 bottle of beer (darker is probably better, I used Blue Moon Belgium Ale)
beef broth - it will depend on how big your beef and pot are - liquid needs to cover the meat completely
small red potatoes
baby carrots
1 head cabbage
, cut into small wedges, cutting off the core
onions, cut into wedges

Directions:
1. Place corned beef in large pot or Dutch oven, add beer and cover with broth. I covered with water and put a good sized scoop of the beef bullion in it. 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 . Remove meat, wrap in tin foil and let rest until the veggies are done. Don't eat all of the meat at this point - you want to serve it with the veggies (I wanted to...it was SO good).
2.Add potatoes and carrots to the broth, and cook until the vegetables are almost tender. Use as many or as few of each as you want. The only rule is that they have to be completely submerged and you want some room for the cabbage. Add cabbage and onions and cook for 15 more minutes or until the cabbage is at desired consistency.

3. Place vegetables and a good amount of the cooking liquid in a bowl and cover. Slice meat across the grain. Mine was so tender it just kind o fell apart....I think if you left most of the fat on it would hold together better as well.

11 comments:

  1. Looks yummy!!!!

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  2. Perfect timing for St. Patrick's Day! Nothing more Irish than Corned Beef. Now I just need a pot of cabbage.

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  3. I have never made corned beef and cabbage, either. Since you did it, maybe I should try it, too. Thanks for sharing the recipe and linking up to Tempt My Tummy Tuesday.

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  4. I've never been brave enough to try this traditional meal, but my husband really likes corned beef. We'll see if I have the guts to give this recipe a whirl! Glad you "made" a recipe you enjoy!

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  5. Yummmmm..... I haven't tried it with Beer! We love corned beef and cabbage around our house. And I'm sure my husband would like the "special" ingredient! Happy St. Patrick's Day!

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  6. I LOVE corned beef!! Thanks for sharing Sarah! I'm going to try this recipe next time I make it!

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  7. Ok this is like the 5th time I have seen the recipe posted, that's it. I have to try it!

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  8. This sounds yummy. I am the only one in the family that likes corned beef, but I bet my Hubby would eat this.

    Happy St. Patrick's Day. I am so glad that you have green in your post. I am out 'pinching' posts that are not dressed for St. Patty's Day.

    Come see my Green Day post. And then use Mr. Linky to do your own Holiday Shout Out!

    Thanks for sharing.

    Sharinskishe

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  9. This sounds great! I love your blog banner...how cute (mom's don't get enough of the "blame" for good things).

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  10. This is one dish I have never made yet. One of these days....

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