Grilling & Recipes: Very Late Corned Beef and Cabbage for>>>
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Name:   Mack The author of this post is registered as a member - Email Member
Subject:   Very Late Corned Beef and Cabbage for>>>
Date:   3/18/2010 7:53:03 PM

St. Patrick's Day. Well, it is good at other times too!! Right??

- 3 lb. packaged/seasoned CornBeef Brisket
- 2 lb. Creamer Red Potatoes (smaller the better)
- 1 head fresh cabbage (chopped in large pieces, core removed)
- 1 large onion (sliced in large chunks)
- 1/2 pound peeled baby carrots

Simmer the brisket in @ 2 qts. water with juice/seasoning from brisket for about 3 hours. Remove meat/wrap and keep warm.
Add potatoes and carrots to broth and simmer until 80% tender. Add the cabbage and onion to the pot and simmer until the cabbage is to your taste (crisp or tender).
Add the brisket back into the pot for another 5 to 8 minutes. Remove brisket and slice crossgrain. Serve potatoes/cabbage/carrots/onion from the same bowl with pot likker.
Spice up the brisket with a sauce of equal parts mayo/sour cream and a bunch of horseradish.
Butter for the potatoes and cabbage. "Real Butter" if you dare.
Enjoy. Mack
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Very Late Corned Beef and Cabbage for>>> - Mack - 3/18/2010 7:53:03 PM

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