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. Farmer's Promise 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

Courses & Occasions Entrées & Main Dishes, Holidays & Entertaining

Quick & Easy 1 Dish

Onion Product Yellow Onions

Ways to Cook Stove Top

Potato Product Red Potato

Enjoy Them Boiled

Ingredients

3 lbs. corned beef
1 tbsp. pickling spice
3 c. Red Irish Ale
3 c. beef stock
1 medium onion, sliced
16 oz. Farmer's Promise 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.