Corned Beef and Cabbage...

On Saint Patrick's Day there are many traditional foods....Irish Stew....Reuben sandwiches...Irish Soda Bread and Corned Beef and Cabbage....Corned beef is a Brisket. The most common cut used for corned beef, although other cuts can also be used. Corned beef is beef that is cured in a salt brine, often with spices.


The term corned comes not from the vegetable corn, but from the English term corn, meaning any small particle, such as the coarse-grained salt which was used for curing.

It is so easy to make great Corned Beef and Cabbage.....you start with these few simple ingredients...

Corned beef, a head of cabbage , carrots, red potatoes and coarse ground mustard...we are going to make this in 2 stages....the first stage is cooking the beef and the second is the rest of the dinner....you take the corned beef out of the package and rinse it off with cold water....put it in a pan and cover with water...add the seasoning packet that comes with it....it is peppercorns and bayleaf....

bring to a boil and then turn down on low...cook for approximately 4 hours...your meat will be tender...

when it is finished it is time to cool and store in the fridge, it is much easier to slice neatly when it is cold, so much better to cook a day ahead....save the juice too....put in a container and also in the fridge, we will use this for cooking the cabbage in......this blog will be continued tomorrow night...

Cheers to Happy  !!