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<blockquote data-quote="moreluck" data-source="post: 698893" data-attributes="member: 1246">Cook Time: 2 Hours 25 MinutesReady In: 2 Hours 35 MinutesServings: 5&quot;This traditional Irish dish is the centerpiece for many a St. Patrick&#039;s Day table. Corned beef takes a long, lovely simmer with potatoes, carrots and cabbage for a hearty and satisfying dish.&quot;Ingredients:3 pounds corned beef brisket with spicePacket10 small red potatoes5 carrots, peeled and julienned1 large head cabbage, cut into fourWedgesDirections:1.Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.2.Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.3.Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.ALL RIGHTS RESERVED © 2010 Allrecipes.comPrinted from Allrecipes.</blockquote>

[QUOTE="moreluck, post: 698893, member: 1246"] [COLOR=#fb6400][FONT=Arial][B]Cook Time: [/B][/FONT][/COLOR]2 Hours 25 Minutes [COLOR=#fb6400][FONT=Arial][B]Ready In: [/B][/FONT][/COLOR]2 Hours 35 Minutes [COLOR=#fb6400][FONT=Arial][B]Servings: [/B][/FONT][/COLOR]5 "This traditional Irish dish is the centerpiece for many a St. Patrick's Day table. Corned beef takes a long, lovely simmer with potatoes, carrots and cabbage for a hearty and satisfying dish." [COLOR=#fb6400][FONT=Arial][B]Ingredients:[/B][/FONT][/COLOR] 3 pounds corned beef brisket with spice Packet 10 small red potatoes 5 carrots, peeled and julienned 1 large head cabbage, cut into four Wedges [COLOR=#fb6400][FONT=Arial][B]Directions:[/B][/FONT][/COLOR] 1.Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.2.Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.3.Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.ALL RIGHTS RESERVED © 2010 Allrecipes.comPrinted from Allrecipes. [/QUOTE]

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