where do i find the best corned beef and cabbage st patricks day recipe?”
Corned Beef and Cabbage II By: Cindy “This recipe takes time but you won’t be disappointed. Give yourself a little luck o’ the Irish with this Americanized version of an Irish feast. Serve with butter and Irish soda bread.” Original Recipe Yield 8 servings Ingredients 4 1/2 pounds corned beef brisket 5 black peppercorns 1/2 teaspoon garlic powder 1 onion, peeled and left whole 2 bay leaves 1 pinch salt 1 small head cabbage, cored and cut into wedges 6 large potatoes, quartered 4 large carrots, peeled and sliced 1/4 cup chopped fresh parsley 2 tablespoons butter Directions In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork. Once the meat is done, add the cabbage, potatoes and carrots, pressing them down
