Recipe by Alan in SW Florida
This is the American meal of choice for St. Patrick's Day, March 17th. If your brisket comes with an additional packet of spices, add it instead of the pepper and bay leaves called for in the ingredient list.
Top Review by Nana Amy
This was just the way my family liked it. You must, however, buy much more meat than you think you need, because it shrinks so much in cooking. I like to have this with dijon mustard.
- 1 (2 -2 1/2 lb) corned beef brisket
- 1 teaspoon whole black peppercorn
- 2 bay leaves
- 3 medium carrots, quartered lengthwise
- 2 medium parsnips, peeled and cut into chunks
- 1 medium rutabaga, peeled and cut into chunks
- 2 medium red onions, cut into wedges
- 10 -12 new potatoes (1 pound)
- 1 small cabbage, cut into 6 wedges (1 pound)
Directions See How It's Made
- Trim fat from meat.
- Place in a 6-to 8-quart pot; add juices and spices from package of beef. Add enough water to cover meat. If no spice packet, add pepper and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is almost tender.
- Add carrots, parsnips, rutabaga, and onions to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes.
- Scrub potatoes; halve or quarter. Add potatoes and cabbage to pot. Cover and cook 20 minutes more or until vegetables and meat are tender.
- Discard bay leaves, if used.
- Remove meat from pot. Thinly slice meat across the grain.
- Transfer meat and vegetables to a serving platter.