Linda’s Corned Beef Dinner

 

Corned Beef Dinner  

 

Corned beef and cabbage is a real treat and is a  tradition in the United States for St. Patrick’s Day  dinner.  Many grocery stores feature corned beef  and cabbage the week before St. Patrick’s Day and  these items  are usually on sale.  Most people buy  corned beef already brined and ready to cook.  I  buy it this way.  The usual cuts for sale are brisket  or round.  Brisket is cheaper, but has more fat and  waste.  Either cut makes a good dinner, but look for one that does not have a lot of fat.  Corned beef  needs quite a bit of time to cook to become tender, so you will have to start this one early.  If you are away from home most of the day on St. Patrick’s Day, you can cook the corned beef in a slow cooker.

 

I prefer to cook the vegetables separately rather than in the water that the corned beef cooks in.  I think that they taste better that way. I have a steamer that fits in the large stockpot that I have, so I start the beef in water in the large stockpot and then steam the vegetables in the same pan by adding the steamer when I start to cook the vegetables.   I sometimes add additional spices (Penzey’s Corned Beef seasoning) to the water that the corned beef cooks in.

 

1
3-1/2 pound corned beef
1
head cabbage
6
large Russet potatoes
6
carrots
Horseradish
Malt vinegar
  Rye bread
Butter

 

 

Place corned beef and spices that come with it in a large stockpot.  Add water to cover by an inch or two.  Bring to a boil and simmer for 3 to 4 hours or until the meat is tender.

 

An hour before the meat is done, peel the potatoes and carrots and place whole or cut in half in a steamer.  Steam for approximately 45 minutes.  Cut cabbage in 6 wedges.  Place on top of potatoes and carrots and steam 15 minutes longer.  While cooking cabbage, remove meat from water and allow to sit, covered.  Slice meat thin and serve with one wedge of cabbage, 1 potato and 1 carrot per serving.  Serve with horseradish, malt vinegar, rye bread and butter.  Serves 6.

 

Try the Leftover Corned Beef in these Recipes:

     

 

Linda's Hash

 

Reuben Sandwich