Monday, March 19, 2012

Mary Piccirillo's Corned Beef & Cabbage

4- 5 pounds of Corn brisket of beef
6 large carrots, cut into 3's 
2 celery Stalks
2 small onions
6-8 red  potatoes  
1 teaspoon of dry mustard
Dry or fresh parsley
1 head of cabbage
1/4 teaspoon of pepper

Put the Corn beef into a large pot, add carrots, onions, and mustard than fresh or dry parsley.
Cover the Corn  Beef with cold water, and bring to a boil, then simmer covered for 2 hours.  Remove the outer leaves of the cabbage then cut into 6 wedges, and add to corn beef pot along with potatoes. Cook for another 1-2 hours or until the meat falls apart and vegetables are soft and tender.

Serve the corned beef in slices, and surround the corn beef with the vegetable and a little of the liquid you cooked the corn beef in.

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