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Planning on skipping the St. Patrick’s Day festivities but still want to celebrate at home? Try making your own corned beef and cabbage! Think you don’t like cabbage? This recipe for sauteed cabbage has bacon in it……..go ahead and give it a try!
Corned Beef (allrecipes.com)
Ingredients:
- 3 pound corned beef brisket with spice packet
- 10 small red potatoes
- 5 carrots, peeled and cut into 3 inch pieces
Directions:
- Place the corned beef in a large pot or dutch oven and cover with water. Add the spice packet. Cover the pot and bring it to a boil, then reduce to a simmer. Simmer the beef for about 50 minutes per pound or until it’s tender.
- Add whole potatoes and carrots and cook until the veggies are tender. Remove the meat and let it rest for 15 minutes.
- Slice the meat across the grain and serve with the veggies. Add as much broth as you’d like to your plate.
- Enjoy!
Sauteed Cabbage and Bacon (Huffington Post)
Ingredients:
- 2.5 pound cabbage
- 6 slices of bacon, coarsely chopped
- 2 cloves of garlic, cut into 1/4 inch thick slices
- 1/2 cup water
- 1 tsp sugar
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 tsp fresh lemon juice
Directions:
- Quarter the cabbage, then core it and cut it into large pieces.
- Cook the bacon in a heavy, cold 12 inch skillet over medium heat until it begins to sizzle, about 3 minutes.
- Add the garlic and cook, stirring occasionally, until the bacon is browned, about 3 minutes.
- Stir in the cabbage and the remaining ingredients and cook covered, stirring occasionally, until the cabbage softens, about 8 minutes. Season to taste and transfer to a serving dish.