Corena’s Kitchen
Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.
Corned Beef and Cabbage
What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.
Ingredients
- 3 pounds corned beef brisket with spice packet
- 10 small red potatoes
- 5 carrots, peeled and cut into 3-inch pieces
- 1 large head cabbage, cut into small wedges
Directions
- 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.