Corned Beef with Sauteed Cabbage and Vegetables
Even though this is great for St. Patrick's Day, it is satisfying any time your heart desires.
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Ingredients
Gourmet Flat Cut Corned Beef Brisket
- 1 Corned Beef- Gourmet Flat Cut Brisket
- 6-8 c water
- seasoning packet, included
- 1.5 lbs small red potatoes
- 1/2 lb baby carrots
Cabbage
- 1 head of green cabbage
- 2 T butter or olive oil
- salt and pepper to taste
Instructions
- Cook brisket 2-2 1/2 hours according to directions on package.. (Cover with water and bring to a boil. Reduce to simmer and cook for about 2 1/2 hours until temperature reaches an internal temperature of at least 160 degrees. I used a Dutch Oven.
Cabbage and Other Vegetables:
- About 30 minutes before corned beef is completed, add the potatoes and carrots to the broth and continue to simmer for about 30 minutes.
- Core cabbage and quarter it. Slice each section into thin slices.
- In a separate skillet, melt the butter. Add the sliced cabbage along with the salt and pepper. Saute for about 10-15 minutes., stirring frequently.
- Add the cooked carrots and potatoes to the cabbage.