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.
(2 ratings)
yield
6 serving(s)
prep time
10 Min
cook time
5 Hr
Ingredients For kitkat's corned beef & cabbage
- CORNED BEEF
-
5 lbcorned beef brisket
-
6peppercorns or packaged pickling spice
-
3carrot, peeled & quartered
-
3onion, peeled & quartered
-
1green cabbage, medium-size quartered
-
4 Tbspbutter, melted
- CREAMY HORSERADISH SAUCE
-
1 1/2 csour cream
-
3 Tbsphorseradish sauce
-
1 tspsalt
How To Make kitkat's corned beef & cabbage
-
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.
-
2During the last hour, add in the cabbage. Then the last 15 mins add in the carrots & onions.
-
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.
-
4Serve with fresh cooked rice.
-
5Creamy Horseradish: Combine the sour cream & horseradish. Season with salt to taste. Serve on the side.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT