In honor of St. Patrick’s Day, I made corned beef and cabbage for dinner. Turns out, Jeremy doesn’t like corned beef and cabbage, but was willing to try mine anyway. I love it, so there was just more for me. Good thing I bought the smallest piece I could find!
Corned Beef and Cabbage
1.5 lbs corned beef trimmed of as much fat as possible
1 TBS peppercorns
1 bay leaf
1 small or 1/2 large head of cabbage – quartered
3 carrots – cut into large pieces
1 onion – quartered
3 cloves garlic – popped with knife
Place corned beef in pot with peppercorns, garlic, and bay leaf. Fill with enough water to cover meat, place lid on and simmer for roughly 2 hours.
Add onions and carrots and continue to simmer for another 10 minutes.
Add cabbage and simmer for another 15 minutes or until cabbage is done to your liking.
Use slotted spoon to remove meat and veggies. Serve with mashed potatoes.
While this is not a meal I would want to eat all the time, once or twice a year it is as comforting a meal as they come.