Recipe Of The Month (March)

With St. Patricks day upon us I, of course, had to feature corned beef and cabbage as the recipe of the month.

This dish is among the favorites in our house. Not only is it simple, (Don't let that fool you. Often the simplest things are the best) but the meat always comes out tender, juicy and delicious.

My eldest daughter, Renee, especially enjoys this meal. Surely we will be having it again come July as she ALWAYS requests it for her birthday dinner.

So get on your green, fire up the stove, maybe do a little irish jig and enjoy this classic St. Patricks day fair.

Corned Beef & Cabbage

3 lbs. corned beef brisket with seasoning packet
5 large potatoes, peeled and halved
5 carrots, peeled and julienned
1 large head cabbage, cored and cut into small wedges

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 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. Trim the fat and slice meat across the grain.

4. To serve, place a cabbage wedge in center of plate, drape meat slices over cabbage, place carrots and potatoes on either side, spoon some broth over all.

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