Corned Beef and Cabbage

1 corned beef brisket

2 litre bottle, or six-pack of Mountain Dew-you will have leftovers

head of cabbage

red potatoes

carrots

pickling spices, optional

1. The corned beef can be cooked on top of the stove, in the oven, or in a crock-pot, depending on your schedule.  Place the corned beef in the chosen cooking vessel, fat side up.  It will usually have a seasoning packet of pickling spices inside the package of corned beef.  You can sprinkle that on top of the brisket or save it for the vegetables.  This part is the same regardless of which cooking method you use; Pour enough Mountain Dew on top to completely cover the brisket.

2. If baking in the oven; Cover the pan with a lid or foil. Bake at 350 degrees for about 2 1/2 hours.

3. If cooking on top of the stove; prepare brisket and bring to a boil.  Reduce heat and simmer for about 2 hours.

4. If cooking in a crock-pot; prepare brisket and cook on low for 6 hours.

5. About half an hour before the brisket is done, prepare the vegetables.  Trim and chop the potatoes into large chunks.  Peel and cut the carrots into large pieces.  Quarter the cabbage and remove the core.  Bring a large pot of water to boil, at this point you can add the pickling spices if you wish, season with salt and pepper.  Place the carrots and potatoes in first, the cabbage goes in last.  Cook for about 20 minutes.  Check the veggies with a fork to make sure they are done.  Drain, but save a little of the cooking water (about 1 cup).  Serve the cooking water in a gravy boat for those who wish to mash their veggies.

6. Time your meal so that your brisket can sit on the cutting board for about 5 minutes before you carve it.  When carving the brisket, always cut against the grain.  Put on some Celtic music, serve the veggies and brisket with Irish Soda bread and a nice glass of Guinness.  Enjoy!

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