Corned Beef and Cabbage
Ingredients
1 3-4 lb corned beef (spice sack discarded)
- Entity
- corned beef
- Category
- protein
- Wikidata
- Q1133209
2-3 onions (peeled)
- Entity
- onions
- Category
- allium
- Wikidata
- Q49391
1 bunch carrots (scrubbed, trimmed and cut in half crosswise)
- Entity
- carrots
- Category
- vegetable
- Wikidata
- Q81
1 cabbage (outer layer removed, quartered, stem kept in)
- Entity
- cabbage
- Category
- vegetable
- Wikidata
- Q58677
4-5 potatoes (scrubbed)
- Entity
- potatoes
- Category
- vegetable
- Wikidata
- Q135021431
4-5 cloves garlic
- Entity
- garlic
- Category
- allium
- Wikidata
- Q23400
10-12 peppercorns (whole)
- Entity
- peppercorns
- Category
- spice
- Wikidata
- Q131417598
1 bay leaf
- Entity
- bay leaf
- Category
- herb
- Wikidata
- Q2370943
10 mustard seeds
- Entity
- mustard seeds
- Category
- spice
- Wikidata
- Q110021851
2-3 cloves
- Entity
- cloves
- Category
- spice
- Wikidata
- Q15622897
- Some will also use a few juniper berries. Not me, but you can
linked to knowledge graphnot yet linked
Instructions
Cover the beef with 1" of water and bring to a boil.
Reduce heat to a very slow bubble, and add all but the carrots, cabbage and potatoes.
Cook for 2 hours, turning the beef every 20 minutes or so.
Add boiling water as needed to keep beef covered.
Add the carrots, cabbage, and potatoes after 2 hours.
After 30 minutes, check veggies every 5 minutes or so, and remove when done (soft). Cabbage will likely take longest.
Keep cooking until beef is fork tender on both sides. Could take 3 hours. Could take 4. Don't rush.
Remove beef from broth.