Corned Beef and Cabbage
You don’t need to wait for St. Patrick’s Day to make this delicious all-in-one dinner!
4 pounds corned beef brisket
2 cups baby carrots
2 medium onions, diced
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
1 head cabbage, sliced into wedges
Preheat oven to 325°F
In a large Dutch oven, add corned beef brisket and cover with water. Add carrots, onions, garlic, bay leaf, salt and pepper. Cover and cook for 2 hours.
Remove from oven. Add cabbage to the pot, and return to oven for another hour. Meat should be soft and tender. Cut across the grain and serve with liquid from the pot.
It is a recipe in homage to our American Irish ancestors in New York who bought salt beef off the ships because it was cheap. Our ancestors in Ireland would have used bacon if they could afford it. I like to add other root vegetables like turnips and rutabagas.