How to Make Corned Beef and Cabbage

Corned beef and cabbage is a flavorful Irish dish. Brisket is a tough piece of meat but by slow braising the brisket it becomes very tender and juicy. This is the perfect recipe for Saint Patrick's Day. By cooking the cabbage and potatoes in the same pan as the corned beef they come out so yummy.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• A 4 lb beef brisket
• 1 can Guinness
• 1 yellow onion cut into large dice
• 2 tablespoons chopped garlic
• 2 bay leaves
• 2 sticks cinnamon or ½ teaspoon cinnamon
• 4 cloves
• ¼ teaspoon allspice
• ½ teaspoon peppercorns
• 1 head cabbage rinsed and quartered
• 3 pieces celery cut into large dice
• 4 potatoes peeled and cut into large dice
• 3 carrots peeled and cut into large dice

1. To get your corned beef started using the biggest sauté pan you own coat the pan with canola oil and brown all sides of your brisket over high heat.

2. Transfer the brisket to a roasting pan with sides that are 1-2 inches taller than your brisket. Pour Guinness over the brisket and cover the rest of the way with water. Add garlic, onions, bay leaves, cinnamon, cloves, allspice and peppercorns. Cover and braise in oven set to 300 degrees for 3 hours.

3. Add the carrots, celery, potatoes and cabbage to your corned beef. Then cook for another half hour or until the potatoes are tender. When cutting the corned beef cut across the grain of the meat for easier to chew pieces. Serve with a pint of Guinness and have a happy St. Patrick's Day.

[goodselfme]

on 3/3/2009 I love corned beef and cabbage. Good recipe. TX