Corned Beef and Cabbage
- 1 4-5 lb corned beef brisket
- 4-5 potatoes, cut into approx. 2-3" pieces
- 3-4 carrots, cut into approx. 2" pieces
- 1 cabbage
Place your corned beef in a large soup pot. Cover with water until completely submerged. Usually the corned beef you buy from the store comes with a seasonings packet, which you can just add in. If for some reason yours doesn't, just add 4 or 5 bay leaves and peppercorns and a bit of coriander seed to the water.
Bring to a boil and reduce to simmer for about 90 minutes.
After 90 minutes, add the potatoes and carrots. Allow to cook for 20 more minutes.
Test potatoes. When slightly cooked but not completely soft, add cabbage. Just set cabbage on top so they are mostly sticking out of water. When we place the lid back on the pot, the cabbage will be steamed by the heat of the pot.
If you don't have enough room in the pot for the cabbage, check your corned beef. If its done, you can take it out and set it aside and finish cooking the vegetables alone. Place the lid back on the pot and allow to cook for 15-20 more minutes or until the cabbage is steamed and the potatoes and carrots are cooked.
Too hung over to style the food. Doesn't matter anyway because this isn't stylish food, but good peasant grub.
Slice the corned beef and side with a dollop of mustard. Smear butter all over boiled vegetables and sprinkle with salt and pepper. Serve and eat. Meat and potatoes is the perfect meal for when you're overhung. You can't get more Irish then this!