Corned Beef and Cabbage

It doesn't need to be St. Patrick's Day to serve this Irish dish. Make it anytime for a a dinner party.

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  • Servings: 8 to 10 

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  • 1 (3 pound) piece corned beef brisket (preferably the first or flat cut)
  • 1 pound carrots
  • 1 1/2 pounds boiling potatoes, peeled
  • 1 small green cabbage, cut into 2-inch wedges
  • 3 bay leaves
  • 1 tablespoon coriander seed
  • 2 teaspoons mustard seed
  • Kosher salt 
  • Fresh ground black pepper

How to make this recipe

  1. In a large heave pot, place the corned beef, carrots, potatoes, cabbage, bay leaves, coriander seed, mustard seed, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover with cold wager by 2 inches and bring to a simmer. Simmer, skimming any foam, partially covered, until the corned beef is tender, about 3 hours.

  2. Transfer the corned beef and vegetables to a serving dish and drizzle with a few tablespoons of the cooking liquid. Season with salt and pepper to taste, then serve.

Contributed By Photo © Ian Knauer Published January 2014

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