Once again making Corned Beef and Cabbage for one of my favorite days. St. Patty’s Day!! Yippee. I just don’t make this enough during the year. I am craving this!
My office will be the lucky crew that get to taste all the good stuff. I am getting home late tonight and so I will braise the corned beef over night in my oven while I get some beauty rest. Hoping to rise early in the morning to add the sliced potatoes, carrots and onions to the broth for about 45 minutes. That should do it. I’ll keep it in a warm oven until lunch time nears.
I am using 12 pounds of corned beef (4 packages), 6 pounds of carrots, 5 pounds of potatoes, 3 big yellow onions, 1 head of garlic, the packet of seasoning that comes with the corned beef and if I can find it, 1 beer for flavor.
I will serve with Rye Bread and condiments: mayo, thousand island dressing, creamy horseradish, dijon mustard.
Good enough!