It’s Corned Beef & Cabbage Time

The trick to making a great corned beef is just to boil the shit out of it. I have two briskets here, so I’m adding the Miller Lite tall boy to the pot. If you only have one brisket, just a regular can of beer will do. And I’m Sicilian, so garlic goes into practically everything I make. I’ll use about 10-12 cloves depending on their size. Cover briskets with water and be sure to add the contents of spice packet into the pot. Simmer on low for several hours until its fork tender (you don’t actually do a hard boil on the beef - don’t be stupid).

Once the beef is tender, take it out, put on a serving dish covered with tin foil until the veggies are ready. Add yellow onion, green cabbage cut into quarters, peeled carrots, and yellow (or red) potatoes into same water and boil until tender. Serve with buttered Rye bread and beer. Oh, and don’t try to slice corned beef into lunch meat singles. Serve it chunky like pot roast or meatloaf- at least an inch thick. As with other roasts, it gets even better the next day.

My family makes Corned Beef & Cabbage about 4-5 times a year- it’s not just a St. Paddy’s Day treat for us. The beer & garlic added in really makes a difference. Enjoy!

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