How to Make Dutch Potato Salad Corned Beef

Baked Corned Beef And Cabbage

Add the garlic, shallots, pickling spice, caraway seeds, beer and whiskey.

Recipe Summary Baked Corned Beef And Cabbage

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.

Ingredients | Dutch Potato Salad Corned Beef

4 ½ pounds corned beef brisket

5 black peppercorns

½ 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

¼ 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 into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.

Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.

Info | Dutch Potato Salad Corned Beef

prep: 20 mins cook: 3 hrs total: 3 hrs 20 mins Servings: 8 Yield: 8 servings

TAG : Baked Corned Beef And Cabbage

World Cuisine Recipes, European, UK and Ireland, Irish,