Friday, December 6, 2013

Corned Beef and Cabbage

This has to be one of my families favorite meals. Something so simple makes them happy. I added a simple twist to this oh so simple traditional recipe. ~Farmgirl

3 pounds corned beef brisket with spice packet
10 small red potatoes, or some russets
5 carrots, peeled and cut into 3 inch pieces
1 large head cabbage, cut into small wedges

1/3 cup brown sugar
2 Tbsp. butter, melted
2 Tbsp. prepared mustard
1/3 cup ketchup
2 Tbsp. apple cider vinegar

Rinse meat then 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. Remove meat and place in baking dish.

Combine together brown sugar, butter, mustard, ketchup and apple cider vinegar until smooth. Pour over brisket and bake in preheated oven at 350 degrees for 30 to 40 minutes.

Meanwhile, add whole potatoes and carrots, and cook until vegetables are almost tender. Add cabbage and cook for 15 more minutes.

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.

You may want to make Irish Soda Bread to compliment this meal.

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