Testify! This is one of those recipes that take me back to a specific place and time; one of the first not "Puertorican" dishes I dared try when moving to New York.
Corned beef is pretty much a staple on the island, but we usually eat it out of a can in creole sauce with plantains.
So, this dish became an Irish-American tradition that reminded me of things in common. (And yes, good old Saint Patrick became one of my favorite festivities as well). Let's enjoy it together!
-Lynn
What do we need?
* 1 corned beef brisket 3-5 lbs (not much else to do here, these babies come brined and with its own spice packet)
* 3 carrots peeled and cut into large chunks
* 3/4 lb small yellow potatoes halved
* 1/2 head green cabbage cut into wedges
* 3 tablespoons butter
* 1 clove garlic minced
* 1 tablespoon chopped parsley
* salt and pepper to taste
* grainy mustard for serving optional
How do we do it?
* Remove the corned beef from the package. Rinse with cold water and pat dry with paper towels.
* Place the corned beef brisket (fat side up), carrots and potatoes in a slow cooker. Add 3 cups of water to the slow cooker, plus the seasoning packet that comes in the corned beef package.
* Cover and cook on LOW for 6 hours.
* Add the cabbage on top of the corned beef and cook on LOW for another 2 hours.
* Remove the cabbage, corned beef, potatoes and carrots from the slow cooker. Slice the corned beef against the grain.
* Place the butter, garlic, parsley and salt and pepper in a small bowl. Microwave in 30 second increments or until melted.
* Drizzle the garlic butter over the carrots, potatoes and cabbage. Place the meat, potatoes and vegetables on a platter and serve with mustard on the side if desired.
Easy and delicious!
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Mise en Place - Recipes
RandomFood serves as the universal bond that unites humanity. At the table, we are all equals, and it's through the lens of food, recipes, and ingredients that the vibrant tapestry of our cultures is revealed. This recipe book embodies that spirit. Beyond...
