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Emerald Isle Corned Beef and Cabbage Dinner

EMERALD ISLE CORNED BEEF AND CABBAGE DINNER

EMERALD ISLE ONION DILL HORSERADISH DIP
$ 7.99

Ingredients

1 (4 lb.)            Corned beef brisket, cured & trimmed
16 cups           Water
2 cups             Onion, chopped
1 cup               Celery, chopped
1 cup               Carrot, chopped
1 1/2 tsp.         Pickling spice
3 cloves          Garlic, peeled
                        Cooking spray
1/2 cup            Panko (Japanese) breadcrumbs
1 jar                 Robert Rothschild Farm Emerald Isle Onion Dill Horseradish Dip
Optional:
1                      Cabbage, cut into wedges
2 lbs.               Potatoes, peeled

 

Instructions

Place brisket in a large stockpot; add water and next 5 ingredients. Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot. Reserve cooking liquid for simmering cabbage and potatoes, if desired. Place brisket on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Preheat broiler.

Combine panko and dip. Spread on top of brisket. Broil 3 - 4 minutes or until lightly browned. Serve sliced brisket with cabbage and potatoes simmered in the reserved cooking liquid.

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