I know that it is not for everyone but I simply love corned beef and cabbage. Growing up I was sad that my birthday was in the summer and not in March. I would have loved to have corned beef for my birthday dinner year after year after year. Oh well!
This past Saturday I knew that we would be home for most of the day so I decided to make corned beef but no cabbage. I am the only one out of the five of us that enjoyed cooked cabbage so instead of wasting a whole head of cabbage I have been using brussels sprouts instead. I find that they make a good substitute and I can cook just enough for me.
Corned Beef and Cabbage (Adopted from Betty Crocker Cookbook)
2 1/2 to 3 lbs trimmed corned beef brisket, undrained
2 to 4 cloves of garlic
1 teaspoon whole peppercorns
spice pack from the package of corned-beef
red bliss potatoes
head of cabbage or brussels sprouts (optional)
Place beef in a large covered pot; add juices and spices from the package of corned-beef. Add enough cold water to cover the beef then add peppercorns and garlic.
Heat to a boil then reduce the heat to low. Cover and simmer 3 hours or until the beef is tender.
Remove beef and cover with tin foil. Skim the fat from the broth. Add potatoes and carrots to broth. Cover and cook for 20 minutes. Add cabbage (or sprouts) to the broth. Cover and cook until all the vegetables are tender.
Erin Go Bragh!