Corned Beef and Cabbage

If you are celebrating St. Patrick’s Day corned beef and cabbage is the perfect dinner.


Place the corned beef (fat up) in a large pot. Add the seasoning to the top, letting some fall into the pot. Add equal parts beef broth and water to almost cover the meat.


Cook the corned beef for about 3 hours until tender. Remove it from the pot and keep it warm in the oven.


Add 1 cup of broth and 1 cup water to the broth in the pot. Bring it to a boil, then add the cabbage, carrots and potatoes.


Lower the heat, cover the pot and cook the vegetables for 15-20 minutes or until tender. Use a slotted spoon to remove the vegetables onto a platter.


If you would like to brown/crisp the top of the corned beef switch the oven to low broil and cook 3-6 minutes until golden.

Slice the corned beef thin or thick, depending on preference and arrange it with the vegetables.