Monday, March 14, 2005
St Patricks Day Tradition
So St. Patricks Day is quickly approaching and I thought I would share my family recipe for corned beef and cabbage I make this year after year ...Kind of like I have New Years, Thanksgiving and Christmas traditions.. You know what I am talking about there are just certain things that you make every year. So here it goes .....
Corned Beef and Cabbage
Corned Beef and Cabbage
- Indgredients
- 5 lbs. Corned Beef Brisket
- 2 Tbsp. Pickling Spice
- 1 large orange, sliced in rounds
- 2 stalks celery, sliced
- 1 large onion, sliced
- 1 cup+¼ cup cold water
- 6 Tbsp. Margarine,divided(use stick)
- 1 large head of cabbage
- 1 cup Golden delicious Apples, cored and quartered with peel(I use 2 medium apples)
- Directions
- Preheat the oven to 350°F. Line a 9x13 inch roasting pan with aluminum foil,leaving enough extra extending over the sides to cover and seal in the roast.
- Rinse the brisket and pat dry. Rub with pickling spice and place in the prepared roasting pan.
- Arrange celery, orange and onion slices on and around the roast. Pour in water and wrap aluminum foil up over the roast tightly, making sure the ends are sealed.
- Bake about 4 hours; until the meat is tender.
- About 45 minutes before roast is done, heat 3 Tbsp. of margarine and ¼ cup water in large pot. Add cabbage and apples, cover and simmer over low heat for about 30 minutes. Occasionally shake the pot so that nothing sticks to the bottom.
- Remove roast from oven; keep covered with foil and let rest for 20 minutes before slicing. This allows juices to be absorbed back into the center of the meat, rather than running out when slicing.
- Serve with remaining butter and sliced corned beef.
