Jennifer’s Easy Corned Beef & Cabbage Recipe

(Newbie Foodie, Western Market, 3/11/2011)

Jennifer is one of the friendly clerks in the Meat Department at Western Market.  Ask her anytime about how to cook the meats and fish you purchase!  This week Jennifer and her family enjoyed a delicious traditional Irish feast – first of Corned Beef with Cabbage, then Reuben sandwiches with the leftovers.  Jennifer’s daughter Liz really enjoyed the hearty meal, and her husband Ed had fun cooking and taking the pictures.

Corned Beef and Cabbage Ingredients:

 

Package corned beef brisket

One onion chopped

4-5 carrots cut to preferred size

4-5 celery stalks cut to preferred size

3-4 potatoes cut to size

½ head cabbage, cut into quarters or eighths

Garlic to taste

Pickling spices – in this case, DeYoung’s Fore Seasons

 

Directions:

 

Jennifer says:

 

“Our recipe is to trim the fat a bit and put it in enough water to cover with pickling spice, onions, carrots, celery and garlic. Bring to a boil and simmer for a few hours until the beef is tender. Then add cabbage and potatoes and cook til those are done.”

Reuben Ingredients

Corned Beef, sliced

Sauerkraut

Rye Bread

Sliced Swiss Cheese

Thousand Island Dressing

 

Directions:

 

Cook Sauerkraut to taste, making sure it is well drained.  Toast the Rye Bread.  Add reheated Corned Beef, Swiss Cheese, a layer of Sauerkraut, and Thousand Island Dressing.  To make everything melt together, grill it in a pan with some butter.

 

Thank you Jennifer for sharing your recipe!  For more great Western Market employee and customer recipes go to www.westernmarket.net.