Recipe

Creole Corned Beef And Cabbage Recipe

	Creolestockpot / All my dishes 2 years, 1 month ago This is a complete meal in one pot. Corned Beef with potatoes, carrots, turnips and cabbage make this a perfect New Orleans St. Patricks Day dinner. Prep:20m Cook:180m Servings:6	Creolestock
	creole corned beef new orleansstyle

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Ingredients

2-3 pound trimmed corned beef brisket (Can be larger )

2-3 caps of liquid crab boil

1-3 cloves garlic, minced

3 small onions coursely chopped

6 small onions (quartered )

6 medium carrots or prepackaged baby carrots

6 potatoes, cut in half (red)

3 turnips, cubed (optional) (Recommended )

1 small head of cabbage, cut into about 6 wedges

Directions

PREPARATION:

Place corned beef into a Dutch oven; add just enough water to cover the meat. Add chopped onion, garlic and crab boil. Heat to boiling, reduce heat, cover and simmer for 1 hour and 40 minutes or fork tender.

Add all vegetables except the cabbage.

Simmer, covered, for 20 minutes.

Remove the corned beef to a plate. Skim the fat off the broth and add the cabbage. Simmer, uncovered, for about 15 minutes.

While vegetables are being boiled place corned beef on cassorole pan on rack add one beer to bottom of pan springle meat with course pepper and salt lightly.

Cover with aluminum foil and bake at 325 degrees in oven for 35 - 40 minutes

Drain vegetables add melted butter or margerine as disired over vegetables season with a little black pepper to taste

Cut the meat thinly across the grain; serve on top the vegetables or on the side.

special note:

Use large shallow bowls to serve with with slices on top for best presentation

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