and my own blog and facebook page.
With St. Patrick’s day coming later this week, here is my traditional family feast to celebrate it!
Boiled Corned Beef and Cabbage Dinner
Corned Beef Brisket
Seasoning packet (included with the package of corned beef)
1-2 onions cut in chunks
4-5 carrots
8-10 red potatoes, scrubbed and cut in half
1 head of cabbage cut into wedges
Place Corned Beef Brisket, onions, and Seasoning packet in a large pot, and cover with water. Bring to a boil and reduce to a simmer. I check the package for the corned beef to determine how long I should cook it per pound and then calculate how long it needs to cook). I add more water as needed to keep the meat covered. About 30 minutes before the corned beef is to be done I add the carrots and potatoes. 15 – 20 minutes before the meat will be done I add the cabbage. The vegetables should be covered with water so I sometimes have to add a little more water.
When done I remove the veggies from the water and put them into a covered casserole to keep warm while I slice up the corned beef and then serve and we all enjoy!
I save the water and use it as stock for soup or a pot of beans. My favorite is to use it to make the best split pea soup from scratch ever. The flavor of the soup using the leftover liquid is amazing!
Checked out your cooking blog - that’s excellent!
One of these days I will make kimchi!!!Darnit!
I like your article/video about making it with local ingredients.