Monday, March 11 2013, 01:57 PM MDT
Corned Beef and Cabbage
As Aired on March 11, 2013
Recipe Courtesy of Whole Foods Market, Sugar House
5 pounds corned brisket of beef
6 whole black peppercorns
3 carrots, halved or quartered
3 onions, halved or quartered
1 medium-sized green cabbage, quartered
1.) Place corned beef and peppercorns in enough water to cover meat. Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally.
2.) During the last hour, add carrots and onions and cover again.
3.) During the last 15 minutes, add cabbage. Transfer meat and vegetables to a platter. (Some folks like to brush a tad of melted butter over the vegetables, but we'll leave that up to you)
4.) Serve with boiled potatoes, cooked separately.
(Copyright 2013 Sinclair Broadcasting Group.)