Monday, March 29, 2010

Corned Beef and Cabbage: A March Favorite

Well, it's still March, so it's not too late to post this, is it?

simple directions for a simple food. Corned Beef is actually really hard to make from scratch. It is a beef brisket that is preserved in a brine... sometimes salt would form large clumps on the outside of the brisket, and that's why it's called "corned" beef. Not corn like corn-on-the-cob, more like crusty-lump-on-your-uncle's-foot corn. See? now you get it. Heh.

anyhow, here is the how to slide show, and below is the recipe. Enjoy!

serves four (or two with lots of leftovers!)
3 lb corned beef brisket (mine came pre-seasoned, yours may have a seasoning packet included.)
1 onion, quartered
5 or 6 red potatoes, quartered
4 or 5 carrots, cut into 2 1/2" pieces
4 celery stalks, peeled and cut into thirds
1 large head of cabbage, quartered

water for cooking.

place onion, carrot, and celery in a large pot. place beef on top. fill with enough water to cover. bring to a simmer, skim foam from top. cover and simmer for 2 hours. after two hours, add potatoes. cover and simmer 30 minutes. add cabbage. cover and simmer 30 minutes. remove corned beef, allow to rest for 15 minutes before cutting. great with rye bread!

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