Chef's Quick Tip: Corned Beef and Cabbage
This week, chef shows Tina Redwine how to make traditional Irish dishes.
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Mar 11, 2020, 2:40 PM
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Updated 1,885 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.
Contact:
Oliver O’Neill
93 North Main St Norwalk CT 06854
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