Corned beef & Cabbage

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Recipe from Whole Foods

 

  • 5 pounds corned brisket of beef
  • 6 whole black peppercorns
  • 3 carrots, halved or quartered
  • 3 onions, halved or quartered
  • 1 green cabbage, quartered

 

Method:

Place corned beef and peppercorns in enough water to cover 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 carrots and onions and cover again. During the last 15 minutes, add cabbage. Once cooking is complete, transfer meat and vegetables to a platter. Serve with boiled potatoes, cooked separately.

AlertMe
Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.