Chef's Quick Tip: Corned Beef and Cabbage

This week, chef shows Tina Redwine how to make traditional Irish dishes.

News 12 Staff

Mar 11, 2020, 2:40 PM

Updated 1,869 days ago

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This week, chef shows Tina Redwine how to make traditional Irish dishes. 
Corned Beef and Cabbage
Ingredients:
1 Corned Beef Brisket,
Head of White Cabbage
Method:
Soak Brisket from package in cold water over night.
Place in large pot of water with seasoning package (Bay leaf, Mustard seeds and peppercorns) and bring to a boil. Cover pot and Simmer for 45 mins per pound.
Cut Cabbage into Quarters and add to the corned beef for the last 20 mins.
Serve with mashed potatoes.
 
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Contact: 
Oliver O’Neill
93 North Main St Norwalk CT 06854