CORNED BEEF AND CABBAGE

By Lutie

Every St. Patrick’s Day our family had corned beef and cabbage. It didn’t matter that we weren’t Irish. The mayor of Chicago, the Honorable Richard Daley was Irish, and the whole city celebrated. The center line down State Street was painted green and the Chicago River was dyed green for the day.

Ingredients

• 1 corned beef, about 3 pounds
• 1 head of cabbage, quartered
• 3 to 4 whole red potatoes, peeled
• 4 whole carrots
• 1 whole onion, peeled
• 2 stalks celery, trimmed

Preparation

Step 1

Rinse corned beef. Place in large pot, and add seasoning packet (usually included with the corned beef) and add enough water to cover the corned beef. Bring to boil, reduce heat and simmer, covered, for 2 to 3 hours, or until beef is very tender. Remove and place in a broiler proof pan.

Place toothpick into each quarter of cabbage to hold it together while cooking.

Add cabbage, potatoes, carrots, onion and celery to the water the corned beef was cooked in. Continue to simmer until vegetables are tender.

When vegetables are done, remove with slotted spoon to serving platter. Broil corned beef (fat side up) for a few minutes to brown slightly and to warm through. I usually sprinkle a little paprika on the fat side of the corned beef before broiling to make it look good.