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Eileen's Irish Corned Beef and Cabbage Dinner

The vegetables come out so sweet and the meat is tasty and tender. This is the only way I will eat cabbage. I make this every St. Patrick's day. A sure winner. I use a teaball to keep the spices together but you can put them in cheesecloth.

Ready In:
3hrs 15mins
Serves:
Units:

ingredients

directions

  • Trim fat from meat. Place the 5 spices in a teaball or cheesecloth. Fill 6 qt pot with water. Put in meat and spiceball. Add onions and bay leaf. Bring to boiling. Skim fat from surface. Reduce heat to a simmer, with cover ajar, for 1 hour and a half.
  • Add carrots to pot. Return to boiling another 45 minutes.
  • Add potatoes to pot. Return to boiling for 25 minutes.
  • Add cabbage to pot. Cover and cook about 20 minutes more until vegetables and meat are tender.
  • Discard bay leaf and spices. Remove meat from pot. Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter.
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RECIPE MADE WITH LOVE BY

@Puppies777
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@Puppies777
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"The vegetables come out so sweet and the meat is tasty and tender. This is the only way I will eat cabbage. I make this every St. Patrick's day. A sure winner. I use a teaball to keep the spices together but you can put them in cheesecloth."
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  1. Puppies777
    The vegetables come out so sweet and the meat is tasty and tender. This is the only way I will eat cabbage. I make this every St. Patrick's day. A sure winner. I use a teaball to keep the spices together but you can put them in cheesecloth.
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