Ultimate Kitchen Storage and the Murphy Family would like to wish everyone a safe and happy St. Patrick’s Day! Corned Beef and Cabbage was a staple in our home, below is our Dad’s favorite recipe.
• 5 lb Corned-Beef brisket
• 2 Whole cloves
• 2 Bay Leaves
• 8 Medium Potatoes, pared
• 1 Medium cabbage, cut in wedges
• Chopped parsley
• 1 Clove Garlic
• 10 Whole black Peppers
• 8 Medium Carrots, Pared
• 8 Medium yellow onions, peeled
• 2 lb Butter
Wipe corned beef with damp paper towels. Place in large pan, cover with water. Add garlic, cloves, black peppercorns, and bay leaves. Bring to boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover pan; simmer 3 to 4 hours, or until corned beef is fork-tender. Add carrots, potatoes, and onions during last 25 minutes. Add cabbage wedges during last 15 minutes. Cook vegetables just till tender. Slice across the grain. Arrange slices on platter with cabbage. Brush potatoes with butter, sprinkle with chopped parsley.
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