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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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Hereâs an old Irish recipe Iâve been making for decadesâand not just on St. Patrickâs Dayâbecause itâs so fast and easy to prepare! âPam Allen, Lebanon, Pennsylvania Ingredients:
2 corned beef briskets with spice packets (3 pounds each) |
1 medium head cabbage, cut into 8 wedges |
1 bottle (2 liters) ginger ale |
1/4 cup mixed pickling spices |
8 medium potatoes, peeled and quartered |
Directions:
1. Discard spice packets from corned beef or save for another use. Place briskets in a Dutch oven; add cabbage. Pour ginger ale over top. Place pickling spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan.
2. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender, adding potatoes during the last 20 minutes of cooking. Discard spice bag.
3. Remove meat and vegetables to a serving platter. Thinly slice brisket across the grain and serve with vegetables. Yield: 16 servings.
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