Friday, March 14, 2008

St Patrick's Day Supper, Corned Beef

1 3-5 lb corned beef brisket
5 small white onions
10 small white (Irish) potatoes
1 small bag of baby carrots
1 teaspoon of pickling spices(in a cheesecloth bundle)
1 large head of cabbage cut in wedges
Rinse the beef under cold water and place in a large pot. Add enough water to cover the roast by 6 inches.Add spices. Peel the onions and place in the pot with the beef, bring to a boil and cook for 30 minutes with a gentle rolling boil . Reduce heat to medium low , cover and cook for 3 1/2 hours.
Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots and potatoes to the pot, then place the cabbage on top of the beef, cover and cook another 30 minutes , until carrots and potatoes are tender.
NOTE: Keep beef in liquid until ready to slice as it dries out quickly.

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