Main Dishes
Easy Corned Beef and Cabbage Recipe
Made with corned beef brisket and hearty veggies, this easy corned beef and cabbage recipe is simple, flavorful, and full of St. Patrick’s Day tradition.
By Amy Traverso|Mar 07 2018|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanYield:
Ingredients
Instructions
The brisket should be raised to a boil separately, then the water poured off and the brisket rinsed, and then start again. It makes all the difference in the world in flavor according to my Irish great-grandmother.
With the New England style (grey), that changing of the water is really required, too salty otherwise.
There are two types , flat cut and point cut. Which is the more tender?
Flat cut has less fat. Both are tender. I prefer flat cut, less waste.
Horseradish!
The way we cooked it could not be easier. Cut the meat into 2″ cubes and bring to a boil with 1/4 cup sugar and 1/4 cup apple cider vinegar. No spice pack needed. Once the meat was done we added carrots, Yukon gold potatoes and cabbage cut in slabs. Nothing better than that. The taste was so pure and delicious without all the other spices. Just added pepper and a little broth on top.
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