Tuesday, January 11, 2011

Tasty Tuesday: St Patricks Corned Beef and Cabbage

The Irish have given us many things among them two great food items. Potatoes and Corned Beef. This recipe combines both.

6 Lb. Raw Corned Beef (available at most stores and meat markets)
6 Large Carrots cut into bite size pieces
2 Large Onions large dice
1 Head of Celery large dice
10 Medium Potatoes cut into bite size pieces
1 Medium Head of Green Cabbage rough chopped
1/4 cup Pickling Spice (in addition to the seasoning package that comes with the Corned Beef)
1 Gallon of COLD Water

Place raw corned beef in a heavy bottomed pot and cover with COLD water. Add extra pickling spice.
Place lid on pot and bring water to a boil. Once the water boils let it boil hard for 1 hour, then reduce to a simmer. Let the Corned Beef  cook for a minimum of 3 1/2 hours.
If you have a crock pot you can use that just follow the same above directions, just cook on high for 3.5 hours or low for 8 hours. This will depend on you time frame. Put on before you go to work and come home to a cooked meal.
After cooking Corned Beef remove from liquid and place on a sheet pan and place in an oven at 200 degrees to keep it warm.
** If using a crock pot you will need to pour liquid into a pot for the next steps**
Add Potatoes and Carrots to liquid and cook for about 20 minutes or until about half way done.
Add Celery, Onions and Cabbage to pot and cook until cabbage is tender about 15 minutes.
Remove Corned Beef and slice thin against the grain of the meat (this makes it even more tender).
Serve with Irish Soda Bread or Corn Bread

**The key to this recipe is the cold water, I am not sure why it makes a difference, but I have tried it many different ways and using cold water I have found to be the best **
** I always cook my Corned Beef in a Crock Pot because I can put it on low and let it go for 8 hours and its perfect**

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