Corned Beef and Cabbage

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I make this every year on St. Patrick’s Day, and several times during the year. It was a standard Sunday New England Boiled Dinner when I was growing up. It consisted of corned beef, cabbage, carrots and potatoes. Sometimes, my mother would throw in some turnips (roll eyes).

Oftentimes, our New England boiled dinner would have ham (picnic) instead of corned beef, but on St. Patrick’s Day it had to be corned beef.

A recipe is really not required for this easy meal. This is a one-pot meal, but you may need to use more than one pot. In a Dutch oven, just cover the brisket with water or chicken stock (even better), and spice packet. Add baby carrots, potatoes, or onions if you wish. I cooked cabbage and potatoes separately because my corned beef was too big, about 4-1/2 pounds. Let simmer for about 50 to 60 minutes per pound. A four-pound brisket should take about 3-1/2 to 4 hours. Mine took almost 5 hours to be tender enough, so make sure you allow yourself plenty of time.

I no longer eat carbs, but I still make the traditional version for my family. For myself, I will just have to stuff myself on corned beef and cabbage…poor me! 😀

This is sliced a little bit on the thick side, but it was so good!

This can all be thrown into a crock pot/slow cooker, too. I like to keep the brisket from getting dry, so I place that in first, then add water and spice packet. Make sure brisket is covered in liquid. Then place carrots, potatoes and cabbage on top if it fits. Cook on low for 8-9 hours.

Showing my green 🙂


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