Prep 20 mins
Cook 3 hrs 30 mins
A delicious, old-timey recipe. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
- 3 lbs corned beef
- 1 head cabbage, quartered
- 1⁄3 cup granulated sugar
- 1⁄2 lb fat salt pork (Bacon may be substituted if salt pork unavailable)
- 8 hot boiled potatoes
- Cover corned beef with cold water and simmer for 3 1/2 hours, skimming the fat frequently.
- Add fresh boiling water as often as necessary to keep the beef covered.
- Fifteen minutes before the meat is done add the granulated sugar.
- Allow the beef to cool in the water in which it was boiled.
- Remove grease when liquid has cooled.
- Boil cabbage with salt pork for 15 minutes.
- Place the corned beef on a platter, and surround it with pieces of cabbage and boiled potatoes.
- Serve hot.
Corned beef and cabbage is my husbands favorite, he said no stars. Very greasy, skimming the fat did not help. Very bland, will never make is again.
cracking very irish very tasty