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Part of the St.
Patrick's Day Menu
May choose white potatoes, peeled instead of red potatoes. When
serving, take meat out first and slice. Arrange vegetables in a bowl
for serving. |
| Quantity |
Ingredients |
Preparation Notes |
| 3 lb |
Corned Beef
Brisket |
- Cover pot with meat, water and spices and bring to
a boil.
- Reduce heat and simmer about 50 minutes to an hour
until meat is tender.
- Add potatoes and carrots
- Cook until almost tender
- Add cabbage and cook another 15 minutes until
cabbage is tender
- Keep warm in broth until ready to serve.
- Then slice meat and serve with vegetables at the
side.
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Water to cover
meat |
| 2 Tbsp |
Pickling Spice |
| 3 Tbsp |
Salt |
| 2 Tbsp |
Whole
Peppercorns |
| 1 |
Bayleaf |
| 1 tsp |
Mustard Seed |
| 1 head |
Cabbage, cut
into wedges |
| 10 |
Red Potatoes,
washed with skins still on |
| 5 |
Carrots, peeled
and sliced into 1/2" pieces |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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