Corned Beef and Cabbage
If you’re not familiar with corned beef you have been missing out on a great meal. Corned beef and cabbage is a traditional Irish dish that should be enjoyed often by everyone. I cook mine in a crock pot for six hours. Yes, you can cook it on the stove top but I prefer the even temperature of the crock pot. I also do not cook my vegetables with the meat. I cook them along in a large pot of seasoned water. The last thing I cook is the cabbage; I do not like overcooked cabbage. So give this a try and let me know if I have converted you.
2 corned beef
3 cups chicken stock
2 large potatoes cut in large chunks
1 rutabaga cut into large chunks
4 carrots cut into large chunks
1 green cabbage quartered.
Put your corned beef in the crock pot and add chicken broth. Cover and cook on high for 6 hours.
With about an hour left of cooking the beef place your vegetables, except the cabbage, in a large pot of boiling, seasoned water and cook until tender. Remove
Remove the beef and let rest before carving.
Place the cabbage and vegetables into the water and cook until the cabbage is tender, remove to a serving bowl
Cut the corned beef across the grain and serve with your favorite mustard.