Corned Beef and Cabbage Recipe
How to Make Corned Beef and Cabbage Recipe
True Irish Lads and Lassies consume Corned Beef and Cabbage all year round. For every Irishman, and those who wish they were Irish, it’s a “Must Have” tradition for Saint Patrick’s Day. This Corned Beef and Cabbage recipe is easy to make.
Ps. Don’t miss National Corned Beef and Cabbage Day. Do you have any idea what day it is celebrated?? Find out now!
Corned Beef and Cabbage Ingredients
5 pounds corof ned beef
1/2 pound salt pork
2 bay leaves
1 head of cabbage, quartered
Ps. Don’t forget the Irish Beer.
How to Make Corned Beef and Cabbage
Place corned beef and salt pork into a large kettle, and cover with water.
Add salt and bay leaves.
Bring to a boil, then reduce to a slow simmer.
Simmer for 3 hours, or until corned beef is tender.
Peel carrots, potatoes, turnips, parsnips, and onions.
Cut vegetables into bite-sized pieces.
Add vegetables to the kettle, about 1/2 hour before the corned beef is done.
If the kettle is large enough, add cabbage at the same time as you add the vegetables.
If the kettle is not big enough, you can boil the cabbage separately.
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