Email to Cat      

St. Patrick's Day: St. Paddy's Day Corned Beef & Cabbage

Source of Recipe


From "Paula Deen's Southern Cooking Bible"



List of Ingredients



• One 3-pound corned beef brisket
  
• 1 large head (about 2-1/2 pounds) green cabbage
  
• 6 Tbsp (3/4 stick) butter
  
• 1 to 2 tsp House Seasoning (recipe follows)
  






Instructions



1. Place the corned beef in a large stockpot and cover it with cold water to nearly fill the pot. Bring to a boil. Reduce to a simmer, cover, and cook until the beef is firm but tender to the fork, 2-1/2 to 3 hours. Remove the beef from the pot (save the broth for Step 3).
   
   
2. When the corned beef is almost done, core the cabbage. Then pull off any dark green outer leaves from the head of the cabbage, chop, and set aside. Chop the rest of the cabbage and keep separate from the dark green leaves. Place the lighter-colored cabbage in a colander and rinse with cool water. In a separate large pot, melt the butter over medium-high heat. Immediately add the rinsed cabbage to the pot, leaving as much water as possible on the leaves. Cook, stirring, until the cabbage is well coated with butter. Sprinkle with the House Seasoning. Cover the pot and simmer until the cabbage is tender but still somewhat crisp, 7 to 10 minutes.
   
   
3. Slice the corned beef thinly across the grain. Place the cabbage in a serving dish and place the corned beef on top. Drizzle a spoonful or two of broth from the stockpot over the corned beef and cabbage if you like.
   
   Serves 8
   
   House Seasoning:
   
   • 1 cup salt
   • 1/4 cup freshly ground black pepper
   • 1/4 cup garlic powder
   
   Combine all ingredients in a bowl. Store in an airtight container for up to 6 months.