Corned Beef and Cabbage

Ingredients:

1 3-5 lb. pkg. of corned beef

1 head cabbage

15-20 red potatoes

Preparation:

Place corned beef in large pan like a spaghetti cooker and cover with water. Place on stove and simmer for 4 or 5 hours or until tender. I usually put the corned beef on to cook when I get up in the morning.

Wash potatoes and set aside. Cut cabbage in quarters and cut out the core. Separate cabbage leaves.

Remove corned beef from pan, drain and place on platter. Cut beef into 1/2 inch slices. Cover to keep warm. Bring water in pan to a boil and add whole, unpeeled potatoes. Boil potatoes until tender (approximately 20 minutes). Add cabbage and boil until tender (approximately 5 minutes). Remove and drain potatoes and cabbage.

Serving Suggestion:

Arrange potatoes and cabbage around corned beef on the platter. Be sure to have plenty of prepared horseradish to go with the corned beef. Although beer is the typical drink to accompany corned beef, I prefer a nice glass of merlot.

History:

What can I say? It’s the classic St. Patrick’s Day feast.