No slugs this time!
It has been a while since I last posted. You can read a bit about the blur this month has been in this post over at 'Life Moves Pretty Fast'.
Anyway, I did promise to make Chris Corned Beef and Cabbage before he left, and I did keep my promise.
So good.
All you need for this recipe:
Corned Beef Brisket with a Seasoning Packet (These are usually packed with the brisket.)
A little bag of baby carrots
Potatoes
Cabbage
One stick of butter
Water
Put the (for the purposes of this post 3.5lb) corned beef brisket in a large pot on the stove. Pour in enough water to just cover the meat. Empty the seasoning packet on to a piece of cheesecloth or the like, wrap it up tightly, and submerge it in the pot.
Turn your burner on high or medium high, throw a lid on it, and wait for about an hour.
After an hour, turn the brisket over, and add more water if needed.
After another hour and a half or so, turn it again, toss in the baby carrots, and chop and add the potatoes to the pot.
After another hour, roughly chop and add in the cabbage. At this point, if you are me, throw in a stick of regular, salted butter for good measure.
Finish it off for another half hour or so. Remove the brisket to a cutting board, and mix the rest together well. Cut the brisket into bite sized pieces and add back to the pot. Cook for another ten minutes or so, letting the corned beef break up a little in the mix.
Serve with bread and butter or crescent rolls.
