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This is so funny because I just made corned beef and cabbage for dinner tonight!
I simmered it for about 4.5 hours with the spice pack, and threw the carrots and cabbage in the last hour. The carrots, baby carrots is all I had, were not cooked enough and the cabbage was a little crunchy, done fine for me but maybe not for some.
My hubby said it stunk and didn't eat a bite. (it did kind of stink, and it was the corned beef, not the cabbage, quite a strong smell)
I told him, fine, I made it for your daughter not you!
P.S. anyone have a good corned beef hash recipe they'd like to share?
Any food that has a strong smell has an aquired taste. Cabbage, rutabega, turnip, horseradish, etc.. We eat fried cabbage too. If you buy an unseasoned brisket you need to add one bay leaf, peppercorns, and whole cloves. And also whole potatos. Stick the whole cloves into the brisket and throw the other seasonings into a pot with the brisket. DO NOT add salt. Add water, cover tighly and cook slowly. Core and quarter the cabbage. Peel the potatoes and add it the last hour. You may need to add some water. When it is almost ready to serve, throw away the seasonings.
Remove the cabbage. Add salt to taste. Slosh it around in the liquid first and then over hte briket Plate your food and put the broth on the side. Its a good hot meal.
I also cabbage and noodels to my vegetable souo because it is a meal stretcher.
Last edited by linicx; 09-17-2008 at 10:57 PM..
Reason: script
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