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Corned Beef and Cabbage II
This is a fabulous recipe. I had no idea what I was doing and I don't usually care for corned beef.
The butter and parsley at the end is a MUST for buttery tasting veggies and fresh color. I only cooked the cabbage for 5 minutes and the veggies for 15 (tender crisp). I substituted Beef Broth for water(recommended by another reader), used coarse sea salt, added 4 whole cloves for a nice added flavor, and red potatoes and baby carrots (on hand). My brisket was almost 6 pounds and this recipe still worked great. I had to take the meat out to cook the veggies, but that was perfect for the 'rest period' for the meat. Also, I had no seasoning packet for the brisket (home raised beef) and it made no difference. It was better without it!
3 users found this review helpful
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Reviewed On:
Jan. 11, 2007
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