Corned Beef and Cabbage


Corned beef and cabbage is a wonderful traditional meal for Saint Patrick’s Day. I’m not Irish, but I love to make it for the holiday. The smell in the house is spectacular.
 
I buy a small cut since I don’t have a large family to cook for, but I do make enough to have a couple of Corned beef sandwiches later.
 
Ingredients
  • 2-4 pounds corned beef brisket
  • 1 head cabbage, outer leaves removed and cut in 4 quarters through core to hold together
  • 1 onion, cut into 8 pieces
  • 1 carrot, peeled and cut into 2 inch pieces
  • 1/2-1 dozen yellow potatoes, if small keep whole otherwise cut in quarters
  • butter
Directions
 
Place corned beef in a dutch oven on your stove top and pour beer and water over until covered. Bring to a boil and reduce to a simmer. Cover and cook for 2 hours. Meanwhile, prepare your vegetables to be placed into pot with beef. If you cut the potatoes ahead of time place them in water to keep from turning brown. When two hours have passed place in potatoes and bring back to a boil. Reduce heat to a simmer, cover, and cook for another 10 minutes. Place cabbage on top and the rest of the veggies on top of the cabbage. Bring back to a boil, reduce heat to a simmer and cover. Remove  meat and potatoes. Let meat rest before slicing and place potatoes in a bowl and toss with butter and any other ingredients you desire, such as salt and pepper. Serve with cabbage and enjoy your meal.
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