Saturday, October 15, 2011

Southern-Style Corned Beef and Cabbage


 Half of my family is Irish on my mothers side, many Irish settlers move in Vicksburg, Ms back in the early 1800's. We grew up eating corn beef and cabbage often, The great thing was my mother would make corn beef hash the next morning for breakfast. It taste great and it easy to do. All you need if one large crock pot.

Southern-Style Corned Beef and Cabbage
Adapted recipe and photos by Miss Kate's Cookbook 
Original recipe from The Dean Brothers


  • 1 4-pound corned beef brisket
  • 3 cloves garlic
  • 2 bay leaves
  • 1/2 teaspoon bottled hot pepper sauce
  • 4 slices bacon
  • 1 head green cabbage, cut into 8 wedges
  • 4 potatoes (1 1/2 pounds). peeled and halved lengthwise
Rinse the corned beef under cold running water and place in a large pot or Dutch oven. Add the garlic,
hay leaves, hot sauce, and enough water to cover. Bring to a boil. Reduce heat, cover, and simmer about
4 hours or until beef is tender.


Meanwhile, in a large skillet, cook the bacon over medium heat until crisp. Transfer the bacon to a paper
towel-lined plate to drain, retaining the fat in the skillet. Add the cabbage wedges and potatoes in
batches; cook over medium-high heat until brown but not tender.


When the beef is very tender, transfer it to a warm serving platter and cover with aluminum foil,
retaining the cooking liquid. Add the potatoes to the simmering liquid; cover and simmer about 15
minutes or until they begin to soften. Add the cabbage; simmer about 15 minutes more or until potatoes
arc easily pierced with a fork. 


Discard bay leaves. Using tongs or a slotted spoon, transfer the vegetables
to the serving platter and crumble the bacon over all. Serve with mustard.

Servings: 8  Bon Appetite !









Click here for a printable version of this recipe    Miss Kate's Cookbook




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