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Corned Beef and Cabbage

What would St. Patrick's day be without Corned Beef and Cabbage? But why do we have to wait and enjoy this dish only once a year.  Why not enjoy it all year round.

Corned Beef and Cabbage is easy to prepare and at the Village Butcher Shoppe, we trim and brine our own beef briskets throughout the year. Why not stop by and pick one up to enjoy boiled or slow smoked on the grill.

Ingredients

Cooking Steps

1. Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.

1. After 2 ½ hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender.

1. When the roast is done, remove from the oven and let it rest for 10 minutes before slicing.  Slice the roast against the grain.
2. Arrange the dinner on a platter by placing the slices of roast in the center and carrots, cabbage and mashed potato’s in groups around the edge.  Serve with warm Irish soda bread and enjoy a good dark beer.

[Note:  This is a great recipe but does require some prior planning to prepare.  Brisket should be prepared through the brining stage, but not cooked.  Cooking time will take 3 to 3 ½  hours depending on the size of the brisket and other items you plan on serving with it.  To help reduce the effort, you can prepare the corned beef a day or two ahead of time then warm to serve.]

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