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Corned Beef and Cabbage Recipe


True Irish Lads and Lassies consume Corned Beef and Cabbage all year round. For every Irishman, and those who wish they were Irish, it's a "Must Have" tradition for Saint Patrick's Day.

Ps. See don't miss National Corned Beef and Cabbage Day. Do you have any idea what day it is celebrated??

Corned Beef and Cabbage Ingredients:

  • 5 pounds corned beef

  • 1/2 pound salt pork

  • 2 bay leaves

  • 5 carrots

  • 5 potatoes

  • 3 turnips

  • 4 parsnips

  • 4 onions

  • 1 head cabbage, quartered

Ps. Don't forget the Irish Beer.

How to Make Corned Beef and Cabbage:

  1. Place corned beef and salt pork into a large kettle, and cover with water.

  2. Add salt and bay leaves.

  3. Bring to a boil, then reduce to a slow simmer.

  4. Simmer for 3 hours, or until corned beef is tender.

  5. Peel carrots, potatoes, turnips, parsnips and onions.

  6. Cut vegetables into bite-sized pieces.

  7. Add vegetables to the kettle, about 1/2 our before the corned beef is done.

  8. If the kettle is large enough, add cabbage at the same time as you add the vegetables.

  9. If the kettle is not big enough, you can boil the cabbage separately.

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