18 March, 2019
Old Fashioned Corned Beef and Vegetables
1 corned beef brisket, 2 – 3 pounds, with seasoning packet
2 small sweet onions
4 medium white potatoes
½ pound baby carrots
1 medium head of cabbage
4-6 Tablespoons butter
Remove corned beef from the packaging and rinse under cold running water. Score the fat in two or three places. Place in a large stock pot and cover with water. Sprinkle the seasoning packet contents over the water. Bring to a boil, then reduce heat to a simmer and cover. Cook for 4 hours or until a fork is easily inserted into the side of the meat.
Peel and quarter the onions and the potatoes and add to the pot with the meat. Add the baby carrots. Cut the cabbage into wedges and add to the pot. Simmer, uncovered, for 20 minutes.
Remove the vegetables with a slotted spoon to a large serving dish. Add several pats of butter and cover to keep warm while slicing the meat.
Place the corned beef on a cutting board and trim off the fat. Slice thinly across the grain. Serve warm with the cooked vegetables.
Adapted from the label directions on a Grobbel’s flat cut corned beef brisket.
This is what we traditionally serve for dinner every year on St. Patrick’s day.
If you prefer to use a crock pot, follow the above instructions except put the brisket in a large crock pot with 2 cups of beef broth and cook on high for 4-6 hours. Add the vegetables and cook for an additional 1-2 hours.