St. Patrick’s Day Corned Beef Brisket with Cabbage and Potatoes

corned beef brisket and cabbage

St. Patrick’s Day Brisket with and

Grocery bargains revolve around holidays and special events, and St. Patrick’s Day week is a good one! All those yummy Irish foods like corned beef, cabbage, and potatoes are going to be promoted as loss-leaders. If you’ve never prepared a corned beef brisket, it’s simple and SO YUMMY. Leftovers taste great in sandwiches, too.  Here’s how:

Place the corned beef brisket in a large Dutch oven. Pour a 12-ounce bottle or can of beer over the beef brisket, to use as a simmering liquid. Add 3-4 cloves of garlic, whole, peppercorns and a bay leaf. Simmer beef for 3 hours on low. Cook vegetables like carrots, cabbage and potatoes in the remaining liquid until tender. Let the brisket rest for 10 minutes then slice or shred to serve.

Your search for grocery bargains can be after St. Patrick’s Day itself. Look for meat to get reduced for quick sale right after the holiday passes, and stock up for your freezer.

Join our forum conversation:  Do YOU like corned beef?

Comments

  1. JIll says

    Can you use a crockpot instead… and when its say remaining liquid does that me drain the liquid of the corned beef and use it for the potatoes/carrorts/cabbage?

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