Easy and Delicious Corned Beef and Cabbage
We had a big earthquake here this morning that rattled us out of bed pretty early, it was so scary! I think it was the biggest quake I’ve experienced to date. Nobody got hurt . A few cabinet doors were rattled open, which has never happened in any earthquake I’ve been in so far. It lasted a long time too, it felt like a year but it was only about 15 seconds at the most. I’ve wanted a beer since 6 a.m. It’s not too late to get some Corned Beef cooking for St. Patricks Day dinner, because day drinking makes you really hungry.
Place a corned beef in a large pot of water. Add 4 or 5 raw garlic cloves, 1 cut up onion, a few carrots cut in large pieces, 1 bottle of beer, a few bay leaves, the spices in the little package that come with the corned beef, & 2 tblsp brown sugar. If your corned beef didn’t come with a spice pack, use a few black peppercorns, a few mustard seeds and 1 tsp coriander seeds. There’s no need to add any salt, corned beef is very salty already.
Bring up to boil, then turn it down to simmer on low for 3- 4 hours until fork tender. About 45 minutes from the end of cooking, add a few red potatoes and a couple large carrots cut up. Red potatoes are slightly waxy and won’t crumble apart like a baking potatoes might. Once those veggies are cooked, cut a green cabbage in quarters and add that to the pot & cook for another 15 minutes or so. Serve with rye bread and all of the rest of the beer.