The Luck of the Irish - Corn Beef and Cabbage Dinner


1 5-pound corn beef brisket with spice packet
6 potatoes, peeled and quartered
1 large head of green cabbage, cut into wedges


Open spice packet and rub spices onto the brisket. Be sure to coat both sides. Place brisket in a large cooking pot and cover completely with cold water. On high heat bring water to a rapid boil. Once boiling, reduce heat to medium low, cover pot and simmer brisket for approximately 3 hours.

Remove lid and place quartered potatoes in pot. Recover and simmer 20 to 25 minutes until potatoes are almost fork tender. Remove lid from pot and place cabbage wedges on top. Simmer uncovered for approximate 15 minutes or until cabbage and potatoes are at desired tenderness.


jazevox said...

i absolutely love this dinner combo

feefifoto said...

I went prospecting for a corned beef and cabbage dinner for a friend as a joke one summer but apparently it's only available around St. Pat's time. I'm Jewish -- what do I know?

Sounds delicious.

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