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Corned Beef And Cabbage

In honor of St. Patrick's Day, here is the way to cook corned beef and cabbage:

Most corned beef is already prepared, as far as the spices and so forth, so pick yourself a nice sized brisket. Trim excess fat.

In a large pot, place the brisket (with any juices or spices from the package it came in), an onion (quartered), and a clove of garlic. Fill with enough water to just cover the meat. Heat to boiling, reduce heat, and simmer for 2 to 3 hours (depending on the size of your brisket - see package directions).

Wash and slice a cabbage head into 6 wedges, 2 to 4 potatoes (quartered), and add all to the pot. Simmer until the vegetables are well steamed.

Serve hot! You may wish to try a little horseradish condiment.

Yum. Faith and begorrah!

Cabbage Beef Corned

I was sick today, but my wife cooked brisket with a recipe very similar to yours! The cloves of garlic (fresh of course) make the brisket wonderful and is the difference maker in my opinion. I have always been a huge brisket fan and look forward to the left overs. Thanks for the recipe!

Corned Beef And Cabbage Reviews Consumer & Travel Family Culture

Thanks for the recipe, I tried this out with boiled potatoes, it was a huge family hit!

I shall definitely be cooking this again.

There was quite a bit of corned beef left over, so my little girl had it for her school dinner with mashed potato and baked beans, it made it even better value!