I generally share Our Lady of Weight Loss‘s yum delish healthy recipes on Friday (in my “Dysfunctional Chef” post), but tomorrow is St. Patrick’s Day, and I simply must share the best ever Corned Beef and Cabbage recipe!
If you make it tonight, it will be that much the better tomorrow!
Corned Beef and Cabbage
3 pounds corned beef brisket with spice packet
10 small red potatoes
1/2 pound onions, very small wedges
5 carrots, peeled and chopped into bite sized pieces
1 large head cabbage, cut into small wedges
1 tablespoon coarsely ground black pepper
1 teaspoon ground allspice
2 bay leaves
2 teaspoons kosher salt
Place corned beef in large pot or Dutch oven and cover with water.
Sprinkle the spice packet that came with the corned beef. (If you purchased a corned beef without the spice packet, don’t panic!!! See ‘Alternate spices.’)
Cover pot and bring to a boil, then reduce to a simmer.
Simmer approximately 50 minutes per pound or until tender. (In this case approx. 2.5 hours!)
Add whole potatoes, onions and carrots. Cook until the vegetables are almost tender.
Add cabbage and cook for another 15 minutes.
Remove meat and let it rest, breathe, cool on the counter for about 15 minutes before slicing!
Slice meat across the grain!
For a pretty presentation, serve on platter with the vegetable circling the sliced corned beef.
Save the liquid and use as a ‘gravy.’ Drizzle over veggies!
Hungry for more healthy eating recipes from your Dysfunctional Chef?
Sweet n’ Sour Pasta
The Sex Menu???
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