kitkat's corned beef & cabbage
(2 ratings)
I make this once once a year for St. Patties day. Some times I make the cabbage the night before & the veggies the day of. Save me time in the kitchen. I love my short cuts.
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(2 ratings)
yield
6 serving(s)
prep time
10 Min
cook time
5 Hr
Ingredients For kitkat's corned beef & cabbage
- CORNED BEEF
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5 lbcorned beef brisket
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6peppercorns or packaged pickling spice
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3carrot, peeled & quartered
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3onion, peeled & quartered
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1green cabbage, medium-size quartered
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4 Tbspbutter, melted
- CREAMY HORSERADISH SAUCE
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1 1/2 csour cream
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3 Tbsphorseradish sauce
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1 tspsalt
How To Make kitkat's corned beef & cabbage
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1Corned Beef: Place the corned beef in a pan with the peppercorns or pickling spice & cover with water. Bring to a boil, reduce heat & simmer for 5 hours or until tender. Skimming occasionally.
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2During the last hour, add in the cabbage. Then the last 15 mins add in the carrots & onions.
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3Place brisket on a cutting board & slice across the grain. Place on serving platter & ladle some of the cooking liguid over the meat. Place the veggies next to the meat.
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4Serve with fresh cooked rice.
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5Creamy Horseradish: Combine the sour cream & horseradish. Season with salt to taste. Serve on the side.
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