Sunday, July 19, 2009

Cornbeef & Cabbage

Cabbage and potatoes have been added at this point.
I used regular potatoes instead of the red potatoes this time.

This is a family recipe from my mom Midge. As a child I remember having this for dinner and then sneeking into the kitchen after dinner to munch a few more pieces of meat before my mom would put the leftovers away. LOL!
You will need the following:
1 2-2 1/2 lbs Cornedbeef Brisket
2-4 Pepper corns (whole)
2 Bay leaves
Red Potatoes (but you can use other potatoes)
1 small cabbage, cut into fours
Place beef into a large pot, fat side up with the juices from the package. Add spice packet contents and other spices from above. Add enough water to cover the meat. Bring to a boil. Then reduce heat to a rolling simmer, cover and leave for 2 1/2 - 3 hours.
During the last 30-45 minutes, add potatoes and cabbage. Bring to a boil, then reduce and cover for remaining time (30-45 min).
Remove from pot, let stand for about 5 minutes. Thinly slice meat across the grain.
Serve with horseradish and/or mustard.
Leftover meat can be used for great sandwiches.
I hope you enjoy this as much as my family does. Can't wait until I can do this again.


Theresa said...

That looks so yummy! I might try making it next time K goes out of town.

My Life said...

You should. It would be good for you and the kids to have it more than once a year. LOL