Recipe of the week: Corned Beef & Cabbage – Happy St Patrick’s Day!
Our butchers have a full selection of corned beef briskets: Certified Angus, low salt, flat cut and Boar’s Head. Since the holiday falls on a Saturday this year, we will be celebrating a day early on Friday, March 16th with lunch specials and other traditional favorites.
1 corned beef brisket 6 cloves garlic, whole peeled 1 large savoy cabbage 4-5 parsnips 1 pound carrots, peeled 1-2 turnips 6 large potatoes 1 stalk celery, thinly sliced peppercorns 2 bay leaves 3 whole cloves 1/2 tsp Old Bay seasoning 1/4 tsp black pepper, ground
Wash brisket and cut small slits and insert garlic and cloves pieces. Cover the meat with water in a stockpot. Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery. Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2-3 hours, or until meat is nearly tender. Quarter the cabbage, peel potatoes, carrots, turnips and parsnips. Slice vegetables into 2 inch chunks. Add remaining vegetables and cook until tender. Drain and serve with yellow mustard.