See Also: Beef Dishes · Main Dishes · Meat Dishes
Corned Beef and Vegetables
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This method leaves the vegetables fresh tasting, with a wonderful texture, and not boiled soft or mushy with the salty corned beef mixture. However, if you prefer a more traditional taste, place the vegetables in with the pot of meat during the last 30-45 minutes of cooking. I have found that most people prefer my "more modern, less traditional" method!
3-5 pound corned beef brisket
2 medium onions
2 medium potatoes, peeled or not
2-3 carrots (for color and sweetness)
1-2 turnips or parsnips, peeled
1 small to medium head cabbage, quartered and cored
(Or, use only the onions and the cabbage, if desired)
Rinse the corned beef under cold running water to remove the brine. Place in a large pot with a heavy bottom, cover the meat with cold water. Cut up and add one of the onions. Cover, bring to a boil and then reduce to a simmer, and cook on the burner for about 2 hours or until the meat is fork tender. If it is a large brisket, cook it for a total of 3 hours.
About 15 - 20 minutes before the meat is to be served, wash and slice the vegetables. Place in a covered glass or ceramic dish or casserole, placing the cabbage leaves on the top. Microwave on high for 8 - 10 minutes, no water added. (Calculate about 5 minutes per pound of vegetables) When vegetables are done, drizzle them with several tablespoons of the hot corned beef cooking liquid. To serve, arrange the sliced meat and vegetables on a platter and drizzle with a bit more of the meat cooking liquids. Garnish with parsley and a good mustard or horseradish sauce.
Recipe created 1995-03-14.
