Sunday, August 3, 2008

Mom's Corned Beef and Cabbage

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This is another family favorite recipe that my mom used to make on special occasions. After simmering the corned beef on the stove for hours and hours, she would slice the meat, glaze it with her special sauce, and bake it for 15 min. longer. Simply delicious and very little leftovers. Pictured here is mom (on the right) with Auntie Fumi at the Beacon Hill backyard.

5 lbs corned brisket of beef
1 package pickling spices (comes with the corned beef)
3 carrots, peeled and quartered
4-5 red potatoes (small ones)
1 medium-sized green cabbage, cut in wedges

Secret Sauce:
1/4 cup mustard
1-1/2 cup ketchup
3/4 cup brown sugar

Place the corned beef in a large pot of water and cover with peppercorns and pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 4-5 hours or until tender, skimming occasionally. During the last hour, add the carrots and potatoes and cover again. During the last 15 minutes, add the cabbage. Transfer meat, cabbage, carrots and potatoes to a oven-proof platter and brush the meat with the sauce. Place in a 350 degree oven for 15 min. Serve with extra sauce.

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