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Corned Beef, Potatoes, Cabbage and
Carrots... |
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This is really easy to make, and very delicious,
but there are a few things to keep in mind...
1. Buy the leanest corned
beef you can find and then trim off as much fat as possible before cooking and
wash under running water to remove surface brine.
2. The longer you cook
the corned beef brisket, the more tender it will be. I always bring the water
with the beef and seasonings to a boil then simmer for at least one hour per
pound. When done a fork inserted into the meat should easily pierce through to
the center.
3. Use a pot large enough to cover the meat fully and have
room to add vegetables later.
4. Always cut the corned beef in thin
slices, diagonally across the grain.
5. Corned beef comes with a
seasoning packet. This is a good choice of spices.
Cooking: When the
meat is about a half an hour away from being done, start adding your
vegetables. We have chopped potatoes, celery, baby carrots and cabbage ready to
add in stages based on the amount of time required to fully cook them. Many
people also like to add onions and/or turnips.
The carrots and potatoes
can go in the broth together first since they take the longest to cook. Celery
(if desired) can go in within the next 5 minutes. Add the cabbage when there is
about 15 minutes of cooking time left. We like our cabbage a bit
firm.
Continue cooking until the vegetables are of desired firmness. A
good test is to pierce them with a fork to see how they feel.
Here's
what the pot looks like when everything is added: |
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Remove the meat to slice while the
vegetables remain and stay hot. Here is an example of how to slice the meat
(thin, diagonal slices - across the grain of the meat)... |
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Serve up the vegetables right
away... |
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This is a classic meal to enjoy on more
ocassions than just St Patrick's Day! We like to add mustard and horseradish to
the plate for dipping. |
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Search the web for
more nutrition information
and healthy recipes:
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