Frank Santoroski

Corned Beef and Cabbage

Main Dishes
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Contributor
Frank Santoroski
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Published

Description

Use a 14- to 20-quart pan or large crock pot.

Coarsely chop enough onions and carrots to make 1 cup each. Place onions, carrots, corned beef with liquid, and spices in the pan. Add enough water to cover.

Bring to a boil, then simmer until meat is tender when pierced, about 4 to 6 hours.

Meanwhile, cut remaining carrots into 2-inch lengths, halving lengthwise if large. Cut cabbage in half, remove core, and cut into wedges. Scrub potatoes.

Add onions, carrots, and potatoes to the corned beef. Place cabbage on top.

Cover and simmer over high heat, then reduce heat and simmer until cabbage is tender when pierced, about 20 to 30 minutes.

Using tongs, remove meat and cut across the grain. Lift vegetables onto warm serving dishes.

Source Note

Original page 84. Contributed by Frank Santoroski.

Ingredients

Structured rows stay easy to scan and print.

  • 1 3/4 pounds onion
  • 2 1/2 pounds carrots
  • 6 pounds corned beef briskets
  • 1 cup malt vinegar
  • 6 ounces stout beer, such as Guinness
  • 1/2 tablespoon whole spice
  • 2 bay leaves
  • 3 pounds cabbage, rinsed
  • 2 1/2 pounds small red potatoes
  • 1/2 cup Dijon mustard
  • 1 package spices supplied with corned beef

Directions

Ordered steps keep the recipe easy to follow.

  1. Use a 14- to 20-quart pan or large crock pot.
  2. Coarsely chop enough onions and carrots to make 1 cup each. Place onions, carrots, corned beef with liquid, and spices in the pan. Add enough water to cover.
  3. Bring to a boil, then simmer until meat is tender when pierced, about 4 to 6 hours.
  4. Meanwhile, cut remaining carrots into 2-inch lengths, halving lengthwise if large. Cut cabbage in half, remove core, and cut into wedges. Scrub potatoes.
  5. Add onions, carrots, and potatoes to the corned beef. Place cabbage on top.
  6. Cover and simmer over high heat, then reduce heat and simmer until cabbage is tender when pierced, about 20 to 30 minutes.
  7. Using tongs, remove meat and cut across the grain. Lift vegetables onto warm serving dishes.