St. Patrick’s Day – Corned Beef and Cabbage
We love Corned Beef and Cabbage. My kids call it the pink meat it and eat it up every time we have it (even on days other than St. Patrick’s Day). The recipe is easy and very tasty!
1 Corned Beef Brisket with Seasonings
1 tsp black peppercorns (large round black pepper)
3 bay leaves
5 red potatoes
1 cup of sliced carrots
Drain blood or juices off Corned Beef Brisket. Place Corned Beef Brisket with Seasonings in a large pot. Add water until brisket is covered. Add peppercorns and bay leaves.
Turn on high to boiling. Once boiling, turn down to simmering and cover for 2-3 hours or until brisket is tender.
Add sliced carrots, onion (quartered), and potatoes and cook for 15 minutes.
Cut cabbage in half and half the pieces 2 more times so you have wedges. Add to the corned beef and cook for 20 minutes.
Serve and enjoy!