One of my favorite holidays to celebrate and cook for is St. Patrick's Day. But who says you should only have corned beef at that holiday? When the first cool snap occurs, this would fit the bill for a lovely warming supper on a cool Fall evening.
Corned beef dinners aren't just for St. Patrick's Day. This is another delicious "one pot" meal.
1 corned beef brisket (about 5 pounds)
2 medium onions, peeled and quartered
4 peppercorns
1 bay leaf
1/2 t. rosemary, crushed
1 quart water
6 medium potatoes, peeled and quartered
6 medium carrots, peeled and cut into 2 inch pieces
1 cup celery, cut into 2 inch pieces
1 medium head green cabbage, cut into wedges
Place beef in large Dutch oven with a tight fitting lid. Add onions, peppercorns, bay leaf, rosemary, and water.
Bring to a boil; simmer covered for 3 1/2 hours or until meat is fork tender. Add potatoes, carrots and celery to Dutch oven.
Place cabbage on top of meat. Cover and cook for 1 hour or until tender.
Remove from heat and arrange on large serving platter.
Serve with grated horseradish if desired.
Bring to a boil; simmer covered for 3 1/2 hours or until meat is fork tender. Add potatoes, carrots and celery to Dutch oven.
Place cabbage on top of meat. Cover and cook for 1 hour or until tender.
Remove from heat and arrange on large serving platter.
Serve with grated horseradish if desired.
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