We could all use a little luck now days! So why not make this Luck O' the Irish Corned Beef Dinner for your family? This meal is so easy that even beginning cooks can pull it off very successfully. The corned beef brisket, potatoes, carrots, onion and cabbage wedges all cook in the same pot for ultimate flavor. With this one dish you have your meat and vegetables all-in-one. Add some steamed and seasoned green beans or a lettuce salad, a crusty bread--Irish Soda Bread is a good choice--and you have a tasty, nutritious meal.
CORNED BEEF DINNER
1 (3 to 4 lb) corned beef brisket
approx 7 cups water
1/2 cup chopped onion
2 cloves garlic
2 bay leaves
6 med potatoes, peeled
6 carrots
6 cabbage wedges
1 tsp prepared mustard
3 tbsp Splenda Brown Sugar Blend
dash of ground cloves
Place corned beef brisket in a Dutch oven and add enough water to cover. Add onion, garlic, and bay leaves. Cover and bring to a boil. Reduce heat and simmer 3 to 4 hours or until tender. Remove the meat from the Dutch oven and add the potatoes and carrots to the pot. Cover and bring to boiling; cook 5 minutes. Add the cabbage wedges to the potatoes and carrots then cook another 25 minutes or until the vegetables are tender. Meanwhile, place meat, fat side up, in a shallow baking pan. Spread the mustard over the top of the meat; sprinkle with a mixture of the Splenda blend and cloves. Bake in a 350 degree oven for 15 minutes. Serve the meat with the vegetables. Spoon the cooking liquid over the meat and vegetables, if desired.
Serves 6 to 8.
Enjoy!
About the Author Linda Wilson
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.blogspot.com/
Article Source: http://www.articlesbase.com/main-course-articles/luck-o-the-irish-corned-beef-dinner-809032.html
Irish-American Corned Beef And Cabbage Recipe
1/4 cup brown sugar
1 tablespoon orange zest
1 tablespoon grainy mustard
pinch of cloves
2 – 3 lb. corned beef brisket with spice packet
2 yellow onions, sliced
2 quarts water
1 cup apple juice
2 bay leaves
1 teaspoon fresh ground pepper
1 tablespoon olive oil
8 carrots, peeled and cut into thirds
1 small green cabbage, cut into 8 wedges (leave a section of the core so the wedges will hold their shape)
Combine the sugar, zest and mustard in a small dish and set aside. Set the brisket into a large dutch oven or other heavy-bottomed pot, and add the spice packet. Pour in the water and add the onions, apple juice, bay, and pepper. Bring the mixture just to a boil, turn the heat to low, cover, and simmer for 2 – 2 1/2 hours, until the meat is fork tender.
When brisket is almost tender, preheat the oven to 350 degrees and grease a roasting pan with olive oil (we like large cake pans for roasting). Carefully remove the brisket from the water and set into the roasting pan. Place brisket into the oven and roast for 15 – 20 minutes, until the edges have lightly browned. Remove from oven and let meat rest for 5 minutes. Then carve into thin slices.
Meanwhile, add carrots to the brisket's cooking water, cover, and simmer over low heat for 10 minutes. Add the cabbage, and continue to simmer for another 15 minutes.
Serve the corned beef slices with a generous helping of vegetables and just a drizzle of the cooking liquid.
Happy St. Patrick's Day!
About the Author anis alam
Article Source: http://www.articlesbase.com/restaurant-reviews-articles/irish-american-corned-beef-and-cabbage-recipe-4431277.html
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