Recipe Archive

Kathy's Corned Beef and Cabbage

Serving size:	Serves 6 to 8
Prep time:	10 minutes
Cook time:	3 1/2 to 4 hours
Difficulty:
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Nugget Signature Recipe

Even when I was away at college, on St. Patricks Day I had to have my mom's Corned Beef and Cabbage.  I would always call her for the recipe, but now she has allowed me to give it to Nugget's loyal guests forever.  It's simple, easy, and delicious, and the smell always reminds me of home.

Ingredients

• 1 Harris Ranch Corned Beef Brisket
• 3 carrots, peeled and cut in half
• 2 parsnips, peeled and cut into four pieces
• 1 yellow onion, quartered
• 6 red potatoes, quartered
• ½ head of cabbage, large dice
• 2 tablespoon Hot Chinese Mustard

Preparation

Place brisket in a large stockpot and cover by about two inches with cold water.  Bring just to a boil over medium high heat.  Reduce the heat to low and simmer for 3 hours.

Preheat oven to 400° F.

After the 3 hours remove the brisket and slather on the mustard.  Place in the oven to form a crust.  This will take 30 to 45 minutes.  While the brisket is browning cook the potatoes carrots and onions in the poaching liquid.  Start checking the vegetables after about 20 minutes.  When the potatoes are almost cooked drop in the parsnips and cabbage.  Cook until just tender, about 8 to 10 minutes more.  Separate from the sauce and set aside.

When the brisket is finished allow it to rest for 10 to 15 minutes.  Carve and serve with the vegetables and the strained poaching liquid on the side. 

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