| Martine Sicard |
| CORNED BEEF AND CABBAGE |
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Corned Beef and Cabbage
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Servings: 4
Ingredients
• 3 pounds corned beef brisket with spice packet
• 10 small red potatoes
• 5 carrots, peeled and julienne
• 1 large head cabbage, cut into small wedges
• 3 cloves garlic, minced
• 1 large onion, cut in wedges
• 2 bay leaves
• 3 tablespoons butter
Directions
1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that
came with the corned beef, garlic, and bay leaves. Cover pot and bring to a boil, then reduce to a
simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add whole potatoes, onion and carrots, and cook until the vegetables are almost tender. Add
butter, cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch
oven or large pot) as you want. Slice meat across the grain.
Ingredients
• 3 pounds corned beef brisket with spice packet
• 10 small red potatoes
• 5 carrots, peeled and julienne
• 1 large head cabbage, cut into small wedges
• 3 cloves garlic, minced
• 1 large onion, cut in wedges
• 2 bay leaves
• 3 tablespoons butter
Directions
1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that
came with the corned beef, garlic, and bay leaves. Cover pot and bring to a boil, then reduce to a
simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add whole potatoes, onion and carrots, and cook until the vegetables are almost tender. Add
butter, cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch
oven or large pot) as you want. Slice meat across the grain.
