Friday, March 17, 2017

St. PATTY'S day Corned Beef, Cabbage and potatoes

I didn't plan very well for St. Patty's day this year.  In fact, I didn't decide on corned beef until about 2:30 pm.  Most people cook their beef all day....I ended up boiling it for almost 3 hours and then putting it into the oven for about 60 minutes.  It was absolutely delicious, especially for a first timer.

1 Corned Beef Brisket ( I bought the kind that shreds easily.)
5 large potatoes
1/2-1 head of cabbage
1 Bag of baby carrots
1 large onion
3-5 beef bouillon

Put the corned beef into a large Stockpot.  Add enough water to cover the beef.  Add beef bouillon and the spice packet.
Bring to a boil.
Boil for at least 2 1/2-3 hours or 50 minutes per lb.
Preheat oven to 350°.
Place beef into a dish, with some stock juice and cover with foil.  Cook in oven while veggies are cooking.
Cube or quarter potatoes and onions and place, with carrots into stock.  Bring back to boil and simmer for about 40 minutes, then add wedged cabbage for the last 20 minutes.


Cranberry Salsa Dip