WHO IS SERVING CORNED BEEF AND CABBAGE NEAR ME 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:

• Preheat the oven to 375 degrees.
• Place a piece of parchment paper onto a baking sheet. Since the ring is round, you will need a fairly large baking sheet.
• Separate the crescent roll package into the pre-cut triangles. On the parchment paper, lay the triangles with the points facing the center. Line them up creating a ring. Press the edges together towards the bottom, sealing the crescent. The center should be completely sealed. I used about 11 triangles or 1 ½ packages.
• Scoop the Corned Beef onto the crescent dough, near the center. Add the cabbage around and on top of the corned beef.
• Top with the green onions. Sprinkle the cheese on top of the corned beef, cabbage, and onions.
• Now using a spoon or your fingers create a hole directly in the center of the corned beef and scoot the filling a little outwards so you’re able to pull the crescent down and to the center, sealing the ring. If you feel your ring has too much excess dough in the center, feel free to cut some off.
• Once your ring is closed, sprinkle with sesame seeds and bake for 25 minutes or until your ring is golden.
• Let cool for a few minutes before cutting. Serve with thousand islands or mustard for dipping.