Corned Beef and Cabbage Recipe for Saint Patrick’s Day. Enjoy!
3 pounds corned beef brisket
8 red potatoes
5 carrots peeled and cut into 3-inch pieces
1 large head cabbage cut into small sections
Place corned beef in large pot or Dutch oven and cover with water.
Add any spices you desire to the corned beef.
Cover pot and bring to a boil, then reduce to a simmer.
Simmer 45 minutes per pound or until tender.
Add potatoes and carrots – cook until the vegetables are almost tender.
Add cabbage and cook for 15 more minutes.
Remove meat and let rest 15 minutes.
Place vegetables in a bowl and cover.
Slice meat across the grain.
Excellent with mustard on rye bread.
Corned Beef and Cabbage Recipe for a Happy St. Patrick’s Day.