News

St. Patrick's Day braised corned beef

Traditionally, corned beef is served with cabbage, and I wouldn't have it any other way. This recipe will take care of both and leave you more time for enjoying fine Irish drinkables.

Ingredients


3-pound point cut corned beef brisket, rinsed well

1 gallon water

5 allspice berries

2 bay leaves

4 whole cloves

3 cloves garlic, crushed

½ head cabbage, cut into wedges (about 2 pounds)

2 pounds new potatoes, washed

 

Preparation

 

Preheat oven to 300° F.

In large Dutch oven (which may be renamed an Irish oven just for today), place the corned beef, water, allspice, bay leaves, cloves and garlic. Bring to a boil, uncovered, and use a spider or skimmer to skim off any brown scum on top.

Put lid on pot tightly and transfer to the oven. Braise until tender (approx. 3 ½ hours).

Remove pot from oven and corned beef from pot. Cover meat with foil to keep warm. Add cabbage and potatoes to pot and bring back to a boil on stovetop. Simmer until potatoes are tender, about 20-25 minutes.


DISCLAIMER FOR COMMENTS: The views expressed by public comments are not those of this company or its affiliated companies. Please note by clicking on "Post" you acknowledge that you have read the TERMS OF USE  and the comment you are posting is in compliance with such terms. Your comments may be used on air. Be polite. Inappropriate posts or posts containing offsite links may be removed by the moderator.

Allentown, PA 18102

58°F

Overcast

TONIGHT

  • %

This Week's Circulars

Latest from the newsroom