Corned Beef &
Cabbage
- 3 lb. (approx.) corned beef brisket with
spice packet
(If corned beef does not have a spice packet,
add 1/2 tsp. dill weed plus salt & pepper to
taste)
- 4 medium potatoes - cut into chunks
- 3 large carrots, sliced or 1 cup baby carrots
- l large white sweet onion - cut in half crosswise, then into thick slices
- 1 head cabbage - cut into wedges
- 2 cups water
- 1/4 cup honey
- 2 T. brown sugar
- 2 T. Dijon-style mustard
Preparation -
Place corned beef in dutch oven or large
pot & cover with water. Add the spices;
Cover and bring to a boil, then reduce heat.
Simmer about 2 to 3 hours or until tender. Add potatoes, carrots and onion. Cook about 30 to 40 minutes longer or until vegetables are barely tender. Meanwhile - combine honey,
mustard and brown sugar. Add to corned beef
along with cabbage wedges, and cook 20
minutes longer . Remove corned beef. Slice across the
grain. To serve, place vegetables in a bowl with as
much broth as you want.
Crockpot Directions -
Place corned beef in crockpot; Add spice packet, potatoes, carrots, onion, and 1 cup water. Cover and cook on high for about 5 hours. Add cabbage and 1 cup water; push down into liquid as much as possible. Cook an additional 2 1/2 to 3 hours.
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