PICTURES OF CORNED BEEF AND CABBAGE RECIPES

Steps:

• Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
• Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
• Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Steps:

• In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt.
• Fill pan with water to cover everything plus one inch.
• Bring to a boil and cook for 20 minutes.
• Skim off any residue that floats to the top.
• Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
• Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid.
• Simmer for an additional 15 minutes or until the potatoes are tender.
• Skim off any oil that comes to the surface.
• Stir in the butter and parsley.
• Remove the pot from the heat.
• Remove meat from the pot and place onto a serving dish and let rest for 15 minutes.
• Also remove vegetables to a bowl and keep warm.
• Slice meat on the diagonal against the grain.
• Serve meat on a platter and spoon juices over meat and vegetables.