I was busy on St. Patrick's day and all weekend for that matter. We just had our Irish Day dinner tonight. I Found a few recipes that I liked online and since I couldn't decide on just one I combined them all. It turned out waaaaaaaay better than I could have hoped for! Enjoy :)
Provided by K J
Categories Beef
Time 4h40m
Number Of Ingredients 20
Steps:
- 1. Rinse the meat under cold water to remove the extra salt solution.
- 2. Place all the ingredients for the meat (including seasoning packet) in a large dutch oven or soup pot. Bring to a boil over medium heat, cover, reduce heat to low and simmer gently for 4 hours.
- 3. After 4 hours, add carrots, onion, potatoes and cabbage and cook an additional 20-30 minutes covered.
- 4. Remove cabbage and set in a serving dish. Check the carrots and potatoes for tenderness. Cook, covered, until fork tender, if not already done.
- 5. Meanwhile, mix the flour and water until it looks milky.
- 6. Place a small saucepan over medium heat. Remove 2 cups of cooking liquid from the corned beef and strain into pan. Stir or whisk in the flour mixture and bring to a boil, stirring constantly for 1 minute. Remove from heat.
- 7. When veggies are tender, place them in individual serving dishes. Remove the meat to a serving plate and slice as you please.
- 8. ****************************************************** Another thing I like to do sometimes is mash the potatoes. For that I usually throw in about 1/4 cup finely chopped green onion, a little of the cooking liquid and half a block of cream cheese, and beat with my mixer 'til its not lumpy.
- 9. For the glaze: Mix mustard and marmalade together.
- 10. Set brisket on broiler pan in oven about 4-5 inches from broiler.
- 11. Broil for 3-5 minutes or until glaze starts bubbling and turning brown.
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