Saturday, March 19, 2011

Corned Beef and Cabbage

Thursday evening, in honor of St. Patrick's Day, I cooked a simple corned beef and cabbage dinner, which couldn't be easier. I am not Irish, but my husband is, and this is far and above his favorite meal of the year. He looks forward to it so much.

You could, of course, corn your own beef brisket, but I  buy the packaged Murphy & David's Corned Beef with the little seasoning pack, always on sale for this holiday.

Simply follow the listed directions, which amounts to, open the package, put the beef in a pan, sprinkle on the contents of the spice packet, add water, and simmer until the beef is tender, according to the chart given. Once the beef is tender, add  potatoes, which have been peeled and cut into chunks, to the simmering broth. Cut the cabbage into wedges and arrange over the beef and potatoes.  Continue simmering until the potatoes and cabbage are desired tenderness.

Remove beef from pan and place onto a serving platter. Slice the beef and arrange the cabbage and potatoes all around. Drizzle some of the sauce over everything, and serve.

1 comment:

  1. My favorite part of this meal is the cabbage, with small pieces of corn beef mixed in. So delicious, also that leaves lots of beef for ruben's, the next day.