Corned beef with cabbage, potatoes and carrots

Submitted by:
Original recipe was from All Recipes (http://allrecipes.com/Recipe/Corned-Beef-and-Cabbage-I/Detail.html). But I went along and added my own things too

Difficulty: Easy - for beginners
Serves: 4

Preparation time:
Cooking time:

Dietary guidance: n 

Ingredients

Original recipe called for:

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces (I just threw in two handfuls of baby carrots)
1 large head cabbage, cut into small wedges (I did only a half a head of cabbage)

What I added:
About eight dashes of Worcestershire sauce
1 cube beef bullion
2 whole bay leaves
2 minced garlic cloves
Half a bottle of Guinness beer
2 tbs butter

Glaze:
3 tbs mustard
1/3 cup brown sugar

Method

Original:
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.

What I did:
I did this and added the Worcestershire sauce, beef bullion, bay leaves, minced garlic cloves and Guinness. The beef itself weighed 2.75 pounds. I boiled all the above for one and a half hours

Original:
Add whole 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.

What I did:
I cut the red potatoes into fours. When the beef was 1.5 hours into boiling, I added the potatoes and two handfuls of baby carrots. I boiled that for 15 minutes. At this point I preheated the oven to 350. Then I added the cabbage and boiled for an additional 15 minutes.

Original:
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

What I did:
I removed the meat and put it in a rectangle glass container and drained the juices into the glass container with the meat leaving the vegetables in the pot. I added two table spoons butter to the veggies and set them aside.

I mixed the mustard and brown sugar to make a glaze. Poured that over the meat and baked for 30 minutes.

Then we bammed it :)

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