It’s a simple meal, really — especially if you purchase the vacuum sealed corned beef brisket with the little seasoning packet. Follow the directions. When you hit the one and a half hour mark, add peeled, sliced carrots and cubed cabbage to the pot. Simmer it for the last hour. I like to serve my corned beef and cabbage with mashed potatoes, so I dump them into their own pot. Rest the corned beef before slicing and serving. Build a delicious plate of traditional St. Patrick’s Day food here in the United States, and enjoy!
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