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Saint Patrick's Day Corned Beef and Cabbage PDF Print E-mail
Written by Maura   

Corned beef and cabbage is a classic St. Patrick's Day meal and one we look forward to making each year. Serve this meal with green jello and pears or green bread to add a festive touch.

Corned Beef Corned Beef Brisket (Point Cut)
Red Potatoes 1 lb Red Potatoes
Carrots 1 lb Carrots
Onion 1 Onion
Cabbage Cabbage
Beer 4 Beers
Sour Cream 1 Cup Sour Cream
Horseradish 2 Tbs Horseradish
Lemon 1/2 Lemon Juiced
Cayenne Pepper 1 Tsp Cayenne Pepper
Corned Beef and Cabbage Corned Beef and Cabbage

Corned Beef and Cabbage:

Trim the excess fat off of the corned beef.

Cover corned beef with beer and water (usually 4 beers) 1 inch above the beef. Add onion (quartered) and the seasoning that came with the corned beef.

Simmer for 2 hrs.

Take meat out and put potatoes and carrots in same broth. Simmer for 1/2 hour. Take potatoes and carrots out.

Put cabbage in the same broth. Simmer for 15 minutes.

Serve with horseradish sauce. Enjoy!

Horseradish Sauce:

Mix the ingredients. Make a couple hours ahead of time and let season in the refrigerator.

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes