Rita is ready for St. Patrick's Day


STOVETOP CORNED BEEF AND CABBAGE

Ingredients

1 corned beef brisket with spice packet (3 pounds or so)

Small boiling potatoes, as many as you like, up to a dozen

1 pound carrots, peeled and cut into large pieces

1 head green cabbage, cut into wedges

Salt and pepper

Instructions

Put beef in large pot and cover with water. Stir in spice packet. Cover and bring to a boil, then reduce to a simmer, cooking beef until tender, about 40-45 minutes per pound.

Add whole potatoes and carrots, cover and cook until tender. Stir in cabbage and cook until tender. Season to taste. To serve, cut meat against the grain.

• WHY CUT AGAINST/ACROSS THE GRAIN? Cutting meat against/across the grain ensures tender slices. If you cut it with the grain, slices will be stringy and tough to eat.

55KRC · THE Talk Station in Cincinnati

Listen Now on iHeartRadio