Savannah Corned Beef Dinner |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 10 |
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Savannah's Hibernian Society has been keeping St. Patrick's Day since 1812, and long practice has made their celebration one of the South's most notable. Ingredients:
1 (4 -5 lb) corned beef brisket, trimmed |
2 bay leaves |
1 1/2 teaspoons whole cloves |
1 1/2 teaspoons peppercorns |
1 medium cabbage, cut into wedges |
6 medium potatoes, peeled and cubed |
6 medium carrots, scraped and cut into julienne strips |
4 medium onions, peeled and quartered |
2 -4 tablespoons chopped fresh parsley |
Directions:
1. Place brisket in a large Dutch oven; cover with water.
2. Add spices. Bring to a boil and cover; reduce heat, and simmer for 2 1/2 hours or until brisket is tender.
3. Add cabbage; cover and simmer 10 minutes.
4. Add potatoes, carrots, and onions; cover and simmer an additional 20 minutes or until vegetables are tender.
5. Remove brisket to a warm platter; slice thinly across the grain.
6. Remove vegetables from the liquid, discarding spices; place on platter with sliced brisket.
7. Garnish with parsley, if desired.
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