Corned Beef and Cabbage

Adding in the Cabbage for the Last Hour

Why don’t we eat this more than once a year?

Start with a good corned beef (I prefer the round cut to the brisket)

Chop up four celery stalks, 2 medium cooking onions, 6 medium white potatoes, and one carrot (I don’t like it too sweet).  Keep things in larger pieces as they will be braising for several hours.

Put your Dutch Oven on medium low heat, add a little olive oil and pop the corned beef in.  Salt liberally, pepper lightly.  Lightly sear all sides of the beef.

Turn heat down to low, pop in the potatoes, onions, celery, and carrot.  Add 3 bottles of beer (I used Genesee Bock – a local favorite) and 2 cups of beef broth.  You want to cover about 3/4 of the corned beef and all of the root veges.

Cover and cook on low heat for 4 hours.

The Finished Product
The Finished Product

Chop up some cabbage and add in for the last hour of cooking (or it will smell bad and get really soggy)

Also drop in three cloves of garlic for that last hour of cooking.

The Perfect St. Patty's Day Meal
The Perfect St. Patty’s Day Meal

Slice the corned beef and serve it atop the veges.  Pour the broth over the whole thing and serve with your favorite brew.


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