Fork -Tender Corned Beef and Cabbage |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 2 |
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I purchased Grobbel's corn beef brisket with their seasoning package enclosed. The only things I did differently were: 1) Instead of covering with water, I used reserved cabbage stock from the night before. 2) For health reasons, I removed as much of the fat as I could. I've never prepared such a tender and mouth-watering brisket before. My husband enjoyed 3 servings. Ingredients:
1 (3 -4 lb) corned beef brisket, flat cut with seasoning package |
6 onions, small, peeled, and quartered |
6 carrots, medium-sized, peeled and quartered |
3 potatoes, peeled and quartered |
1 head of cabbage, large, rinsed and cut into wedges |
Directions:
1. Place brisket with contents of seasoning package in a heavy stockpot.
2. Add enough water to cover.
3. Bring to a boil and then simmer 2 1/2 - 3 hours.
4. Add onions, carrots, and potatoes.
5. Cover and simmer for 20 minutes.
6. Remove meat from pot; potatoes too, if tender; keep warm.
7. Add cabbage, bring to a boil; reduce heat and simmer 15 minutes or until vegetables are tender.
8. Place brisket on serving platter; slice thinly across the grain after allowing it to rest 5-10 minutes.
9. Add drained cabbage around the brisket.
10. Distribute the potatoes and carrots evenly atop the cabbage for a pretty presentation.
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