A procrastinators recipe to the centerpiece for many St. Patrick’s Day Tables.
3 – 5 lbs. Corned Beef Brisket**
10 – Small Red Potatoes [about 1lb.], cut into 4 wedges
6 – Carrots peeled and cut into 2” segments [about ½ lb.]
1 – Head of cabbage, cut into 8-12 small wedges [about 2lbs.]
1 – Onion, medium sized, peeled and cut into strips [about 4oz.]
2 – Stalks Celery, cut into 2” segments [about 4oz]
2 – Bay Leaves
1 – Cinnamon Stick, broken into pieces
½ tsp – Allspice, ground
3 – Quarts Water
1 – tsp Salt, kosher
½ – tsp Black Pepper
** Corned beef brisket may contain a small spice packet
The “How To”
Place the corned beef, black pepper, bay leaves, allspice 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 hours.
After 2 hours, add the cabbage, carrots, onions, potatoes and celery. Return to a simmer and cook covered for 30 minutes or until cabbage and potatoes are fully cooked. Remove the bay leaves and serve immediately.
The “What Do I Need” [Equipment]
2 Gallon Stock pot or Crock Pot