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Pete Rosenblatt

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Bob Hennefer

Bob Hennefer

Executive Chef

Braised Corned Beef & Cabbage

Serves 4-6

Ingredients

1 (3-4lb) Corned Beef Brisket with Spice Pack

2lbs Small Red Potatoes, Halved

6 Carrots, Peeled and Halved

1 Head Green Cabbage, Cut in 8 Wedges

1 Small White Onion, Peeled and Halved

Irish Mustard or Dijon for serving

Method

Combine corned beef, onion and spices In a Large pot or Dutch oven and cover with water. Bring to a boil, cover, and simmer over low heat for 3 hours. Remove and discard onion. Add the potatoes, carrots and cabbage to the pot. Cover and simmer for another 30 minutes or until the brisket and vegetables are fork tender. Remove the brisket and allow to rest for 15 minutes. Slice the meat thin across the grain and serve with the vegetables, a small amount of broth and Irish mustard.

Ernie Bocolo Cart Attendant

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