Thursday, March 12, 2009

Corn Beef Brisket~

Irish Corned Beef Brisket and Cabbage
1 (3 lb.) corned beef brisket, plus seasoning packet1 lg. onion, peeled10 small (red) potatoes15 baby carrots1 head of cabbage, cored and cut into wedges Salt and pepper to taste
Place brisket, seasoning packet and onion in a large Dutch oven or pot. Cover with water 6 inches above meat. Bring to boil and boil for 30 minutes. Reduce to medium low or gentle boil. Cover and cook for 3 1/2 hours.
Remove onions, cut into wedges and put back in the pot. Add carrots, cabbage and then potatoes. Cover and cook 30 more minutes or until potatoes are tender. Remove veggies, but keep the meat in the juices until ready to slice so it won't dry out.
Side Sauce
Mix the night or day before and then serve on the side with your corned beef.
1/2 cup mayo
1/2 cup sour cream
2 Tbsp. horseradish
1/2-1 tsp. Worcestershire sauce
Corned Beef Tips:
Cut across the grain for more tender slices.
Save juices and reduce. Dice leftover corned beef and make corned beef soup with leftovers. Happy Cooking. Lisa