 |
| Who doesn't LOVE St. Patty's Day?! It's fun, you drink green beer, and you get to eat Corned Beef and Cabbage! This is the best recipe for it, ever! You will need~ 6 Lbs Corned beef brisket- flat ones (our family makes 12 pounds, when we have anyone over, and doubles cabbage and veggies! So, double spices, and glaze, too!) 1 large onion- sliced 8 cloves of garlic- minced 20 whole cloves 6 bay leaves bag of small red potatoes 2 lbs baby carrots 15 whole all spice Spice blend packet, that comes with each brisket 1 large head of green cabbage- cut into wedges For glaze~ (may not need to double, if you double recipe, if you want a light glaze) 1 jar of apricot preserves 4 Tbsp brown sugar 4 Tbsp Dijon mustard dash of red pepper flakes |
 |
| Place corned beef in a dutch oven; barely cover with hot water. ( if you put too much water in, you lose flavor. Put into 2 different dutch ovens if you double recipe) Add onions, garlic, and seasonings. Bring to a soft boil, then Cover; turn stove down to a simmer. Simmer about 1 hour per pound. ( if you have 3, 3 pound briskets, just simmer for 3 hours, not 9!) :) Remove meat from liquid, put in the potatoes and carrots to the same liquid, cover; bring to a boil, and cook them for 10 minutes. Add the cabbage, and cook 20 minutes more! (be careful not to over cook cabbage, as it will turn to mush! No one likes that!! Ha!) Place your corned beef on a sheet pan, while vegetables are cooking, cut off excess fat, then put the glaze all over the top of them. Bake for 15-20 minutes in a 350 degree oven. |
 |
| When corned beef is done, cut it into slices against the grain. Drain the cabbage and vegetables, and serve in a bowl. Make sure you have butter, salt, and pepper for the potatoes that everyone smashes up on their plates! HAPPY ST. PATTY'S EVERYONE!!! Cheers with your green beer!!! |
 |
| Add caption |
