Corned Beef and Cabbage | Corned Beef and Cabbage Recipe

Corned Beef and Cabbage Recipe – did you want to celebrate St. Patrick’s Day by cook Corned Beef and Cabbage? In the U.S. and Canada, consumption of corned beef is often associated with Saint Patrick's Day.

Corned beef and cabbage became popular in the U.S. after Irish immigrants in the northeast used corned beef instead of pork in the dish. This substitution was likely due to the low cost of corned beef in the U.S.

Here the Corned Beef and Cabbage Recipe, if you want to cook Corned Beef and Cabbage at home.

Corned Beef and Cabbage Recipe
• 1 medium onion, cut into wedges
• 4 medium potatoes, peeled and quartered
• 1 pound baby carrots
• 3 cups water
• 3 garlic cloves, minced
• 1 bay leaf
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1/2 teaspoon pepper
• 2 1/2 pounds corned beef brisket with spice packet, cut in half
• 1 small head cabbage, cut into wedges

Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over the vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until the meat and vegetables are tender. Remove bay leaf before serving.


2 komentar:

Anonymous said...

This sounds good, but doesn't the cabbage get mushy? I make cabbage at the end. I like to use a big skillet and ladle broth from the cooked corn beef into the skillit and then place cabbage chopped into big pieces in the broth and put a lid over it but up in the air. The cabbage is about 3 inches high. I steam this on top of the stove and gently turn it until all cabbage gets covered with the broth, and I cook until it is tender. It stays green and keeps it shape but is really delicious.

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