Simple tips to keep in mind while preparing your corned beef and cabbage:
Buy the leanest beef you can find and trim off as much fat as possible before cooking
The longer you cook the corned beef brisket, the more tender it will be. Bring the water with the beef and seasonings to a boil then simmer for at least one hour per pound. When done insert a fork into the meat piercing through to the center.
Use a pot large enough to cover the meat fully and have room to add vegetables later.
Always cut the corned beef in thin slices, diagonally across the grain.
Corned beef comes with a seasoning packet. This is a good choice of spices. The spicier the better.
Cooking: When the meat is about a half an hour away from being done, start adding your vegetables.
Add chopped potatoes, celery, baby carrots and cabbage The more vegetables the better many people also like to add onions or turnips.
Fill up on the corned beef and cabbage so you won’t have any room for that Soda Bread and Guinness!
Come to “Connections” w/ Kathy or sign up for Tommy’s Endurance Fitness class to work off that St. Patty’s day dinner!
Cristina “Crissy” Andreoli
Social Media Representative, Mamaroneck