Corned Beef and Cabbage
pounds corned beef brisket
cloves garlic, crushed
celery heart with leaves, chopped
dried red chilies (optional)
large onion, cut into
large rutabaga, cut into
pound fingerling potatoes, or any waxy potato cut into
pound cabbage, cut into
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Remove the brisket from the brine in which it is packed and rinse it off. This is to get rid of excess salt.
Put it in a large pot and add enough water to cover by 2 inches.
Add the spices, celery, sliced onion, bay, and chilies and bring to boil over high heat, covered.
Reduce heat to a simmer and cook 1 hour, covered.
Add the onion, rutabaga, and potato and simmer another 30 minutes, partially uncovered.
Add the cabbage and simmer 10 minutes.
Remove the brisket and let cool a few minutes before slicing and serving with the vegetables, broth, and some kind of breadstuff for soaking up all the brothy goodness.
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