"What’s more Irish than a traditional recipe for corned beef and cabbage?Serve with mustard or horseradish if desired."
- Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef.Cover pot and bring to a boil, then reduce to a simmer.Simmer approximately 50 minutes per pound or until tender.Watch Now
- Add whole potatoes and carrots, and cook until the vegetables are almost tender.Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.Watch Now
- Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.Watch Now
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Source: Read Full Article