Wednesday, March 7, 2012

Corned Beef and Cabbage

It is close to St Patrick's day and many of us will have Corned Beef and Cabbage. For those who have never cooked this dish it may seem a little difficult.  In fact it is very easy.  Most stores sell a piece of brisket that has been brined and includes a spice packet. Here is what I do.

1. Rinse the beef before you put it in the pot. Put the beef in the pot and add cold water to cover.  Add the spice packet and cover.  Bring the pot to a simmer and let it simmer for at least three hours.  If the water gets too low add a little more.  If a foam develops that is okay - just skim it off.

2. Cabbage - core and cut the cabbage into quarters. remove any wilted outer leaves.  When the beef is done take it out and put on a warmed plate in a low oven to keep warm.  If you have a steamer insert that will fit in the pot great - use it to Cook the cabbage.  Otherwise you can put the cabbage in the water.  Cook until tender.  Remove and serve with the beef.

3. Other veggies - some people like potatoes and or carrots.  Your choice

4. Condiments - I always have some vinegar for those who want to add it. I also serve a good coarse mustard.

Simple and easy.  If there is any leftover meat you can make Corned Beef hash.  But that will be another post later.