Recipes/Cooking/Baking
recipe is online at:
http://www.onemathematicalcat.org/Recipes/cornedBeefAndCabbage.htm
CORNED BEEF AND CABBAGE
Want to see it as a meal? Burns Family Meals
(Click on the photo for a bigger version.)
Walmart doesn't usually carry corned beef briskets (except near St. Patrick's Day).
When I can get them, I buy more than one and freeze them.
I slow-cook it all day, adding cabbage near the end.
Other vegetables can be added, as desired.
The house smells oh-so-good and this is super delicious!
INGREDIENTS:
-
corned beef brisket (about 2.5 lbs);
if frozen, defrost first in the refrigerator;
in a pinch, you can microwave-defrost
- black pepper, bay leaves (as desired)
- 2 medium red onions, cut into wedges
-
other vegetables, as desired;
use big chunks, because they cook a long time:
- carrots/parsnips: quarter lengthwise
- new potatoes: depending on size, cut in half or quarters
- sweet potatoes: about 1" cubes
- celery: quarter lengthwise
- 1 cabbage, cut into small wedges
PREPARATION:
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I use my instant pot slow-cook feature.
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Put brisket in instant pot, together with any juices/spices from packaging.
Sprinkle with pepper/bay leaves (as desired).
Put red onions on top.
Add enough water (or broth) to cover meat.
-
Put other vegetables (as desired) on top: carrots/parsnips, new potatoes, sweet potatoes, celery.
Set to venting and cook until meat is tender (a minimum of about 5 hours on high). Longer is fine!
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About 1.5 hours before serving time, add the cabbage on top.