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PrintCorned Beef & Cabbage
Serves 6, with leftovers
Corned beef doesn't get its name from the grain corn, but instead from its being preserved in brine. The brine was made using "grains", or corns, of salt, thus corned beef. And it wouldn't be St. Patrick's Day without corned beef and cabbage!
- 5 pounds corned brisket or beef
- 6 whole black peppercorns
- 3 carrots, halved or quartered
- 3 onions, halved or quartered
- 1 medium-sized green cabbage, quartered
Place the corned beef and peppercorns in enough water to cover the meat. Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter. Some folks like to brush a tad of melted butter over the vegetables, but we'll leave that up to you. Serve with boiled potatoes, cooked separately.