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Corned Beef and Cabbage
Serves 10-12 |
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Ingredients:
| 3 lb Bianchini’s Signature marinated and seasoned corned beef brisket |
| 10 small red potatoes |
| 5 carrots, peeled and cut into 3-inch pieces |
| 1 large head cabbage, cut into small wedges |
Directions:
- Place marinated corned beef in large pot or Dutch oven and cover with water. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
- Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes.
- Remove meat and let rest 15 minutes.
- Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
| Course: | Dinner |
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