Recipe

Stove Top Corned Beef And Cabbage Recipe

	Chicka / All my dishes 1 year, 2 months ago This tried and true way of creating corned beef & cabbage is used monthly in our family home. The variation on cabbage leaves a satisifying flavor in the leaves and adds depth to the meat and potoatoes. Prep:20m Cook:240m Servings:6	Chicka
	cheap corned beef cabbage garlic potatoes one dish

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Ingredients

1 large corned beef brisket (FLAT CUT)

1 -2 heads of cabbage

6 - 10 large red potatoes OR 25 - 30 baby red potatoes

3 cloves garlic, crushed & peeled

1 small bag baby carrots (optional)

Directions

Fill a large pot of water (I use a canning pot) with water. Add the corned beef and crushed garlic.

After 1 - 2 hours (depending on size of brisket, add the potoatoes. Baby potoatoes are best kept whole while larger reds can be quartered or halved, depending on size.

Chop cabbage into quarters.

Add carrots (if desired) to water when brisket is almost finished.

When potoates and brisket are done, remove all from the water, retaining all the water.

Add the cabbage and cook until 'al dente'

Serve with Soda Bread

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Comments

tamieoldham 1 year, 2 months ago said:
Thanks for sharing--and reminding me of this recipe. I have several head of cabbage ready to harvest from my garden and was drawing a blank on how to use them!!

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