Jon B's a friend who's been perfecting a recipe that marries the flavors of two holiday staples corned beef/cabbage and irish car bomb cocktails. We've taken it to the next level. The end result is a hit due to our celebrity guest sous chef, Michael VInton.
Wednesday, January 4, 2012
Sunday, January 1, 2012
Corned Beef And Cabbage Recipe
St Patrick's Day Recipes Ingredients 3 pounds corned beef brisket with spice packet 10 small red potatoes 5 carrots, peeled and cut into 3-inch pieces 1 large head cabbage, cut into small wedges Directions Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
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