Recipe

Cherylanns Corned Beef And Cabbage Recipe

	Cherylannxo / All my dishes 1 year ago I have always used beer in my Corned Beef and Cabbage. Along with cabbage I cook small red potatoes. Ever since I can remember, it has been my Birthday meal. Prep:10m Cook:210m Servings:6	Cherylannxo
	irish cornedbeef and cabbage

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Ingredients

4 lb. corned beef brisket or corned beef round

2 12 oz. cans beer

Water, enough to cover

2 Tbsp. mixed pickling spice

celery leaves, from 2 stalks

2 sprigs parsley

1 medium onion, sliced and broken up into rings

1 large head green cabbage, cut into 6 wedges

12 small red potatoes, scrubbed

Directions

Place meat in an 8-qt. Dutch oven. Pour beer over meat. Add enough water to cover meat. Stir in pickling spice, celery leaves, parsley and onion. Bring to a boil over high heat. Skim off foam. Reduce heat to medium-low; cover. Simmer brisket for 3 hours and round for 3 1/2 to 4 hours, or until meat is tender. Add more water to cover meat, if necessary, during cooking. After cooking, remove from heat and let meat stand in cooking liquid for 1 hour.. Remove to carving board. Cover tightly with foil and let stand while cooking cabbage and potatoes,

Bring corned beef liquid to a boil. Add potatoes first and place cabbage on top. If some of the cabbage is above the liquid, that is OK, it will cook down and all will be eventually below water level. Cover and boil for 15-20 minutes until the potatoes are done. A fork should be able to penetrate the potato easily. The cabbage should be a little more tender than crisp. using a slotted spoon, transfer the cabbage and potatoes to a serving platter. Slice the corned beef and arrange alongside the veggies. Serve with prepared horseradish

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