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Corned Beef & Cabbage, Payne's Pantry by Anne Payne

 

Last updated 11/23/2018 at Noon



Yes, I am Irish. I am also Scottish, English, and Native American. Anyway, I inherited this Irish recipe from my tiny maternal grandmother, Tennie Anna (Hill) Mullins, a native of Gainesville, Missouri. My great grandfather, Floyd Thomas Hill, was also from the Ozarks of Missouri. This dish would be good w/Irish Soda Bread or cornbread.

Equipment needed:

1-6 quart crock pot OR large pan

Wooden spoon for stirring

Kitchen knife for cutting

Scraper for carrot skin

Ingredients:

Corned beef roast w/seasoning pkt.

1/2 head cabbage, shredded

1 small yellow onion, cut in chunks

3 carrots without skin, section cut

1 stalk celery, sliced

3 red potatoes, sliced in chunks

1 soup can beef broth

1 soup can beef consumme

2 soup cans water

Pepper to taste, but careful w/salt

A lot of salt (sodium) in beef liquids

Directions:

Shred the cabbage w/knife.

Cut open the Corned Beef & spice packet, putting on meat in crock

or place corned beef & pkt in pan

Slice carrots, potatoes, onion, celery

& place in crock (or pan, if using)

Add beef soup cans & water cans.

Season with pepper, not salt. Cook in crock all day on low or for 4 hours on high in the crock. If cooking on stove, cook as you would normally cook a roast & veggies, covered on low to medium low, watching & stirring often.

 

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