Corned Beef and Cabbage

Name: Corned Beef and Cabbage
Prep time: 20 min
Cook time: 180 min
Ingredients: 3 lbs. corned beef; 1 tbsp. pickling spice; 3 c. Red Irish Ale; 3 c. beef stock; 1 medium onion, sliced; 16 oz. Tasteful Selections® potatoes; 3 sprigs fresh thyme; 2 bay leaves; 1½ c. carrots; 1½ c. celery, cut into chunks; 1 green cabbage, cut into wedges; ¼ c. fresh parsley, chopped; ½ c. Stone Ground Irish Mustard

Slow braised corned beef, tender cabbage, buttery red potatoes, and aromatic vegetables simmered in beef broth and red ale.

Prep20

Cook3

Serves8

Course Dinner, Main Course

Variety Fav(s) Ruby Sensation®

Cook Type Stove Top

Dish Type Party Food

Quick, Easy, Convenient 1-Dish Meals

Season Spring

Ingredients

3 lbs. corned beef
1 tbsp. pickling spice
3 c. Red Irish Ale
3 c. beef stock
1 medium onion, sliced
16 oz. Tasteful Selections® potatoes
3 sprigs fresh thyme
2 bay leaves
1½ c. carrots
1½ c. celery, cut into chunks
1 green cabbage, cut into wedges
¼ c. fresh parsley, chopped
½ c. Stone Ground Irish Mustard

Instructions

To make the corned beef, place in a large Dutch oven or heavy bottomed pot. Add the pickling spice and cover the corned beef with beer and beef stock.
Cook on high heat and bring the liquid to a boil, reduce heat to a simmer. Add the onions and simmer for 2 hours.
Add potatoes, thyme and bay leaves. Simmer for 20 minutes, then add carrots, celery and cabbage; continue to simmer for another 10 minutes. Once all the vegetables are tender, turn off heat, remove corned beef and allow it to rest for about 15-20 minutes. Discard the bay leaves and thyme sprigs.
Slice the corned beef and return it to the pot.
Serve beef with the vegetables on a platter, spooning some of the broth over everything and sprinkle with chopped parsley.