Corned Beef and Cabbage

INGREDIENTS:
Corned Beef
Red Potatoes
2 ounces Salt
2 ounces Pepper
Crab Boil
1 head of Cabbage
Pickling Spice

STEPS:
Bring two pots of water to boil. Start with the red potatoes and add 2oz pepper and 2 oz. salt to the water. For special flavoring add Crab Boil to the Water. Bring the water to a boil and then add the potatoes. Cook the potatoes for approximately 15 minutes until they are fork tender. Drain the potatoes and serve at 140 degrees.
 
Cut the cabbage head into quarters and add the cabbage to the other pot of boiling water. Boil the cabbage for approximately 5 minutes until soft. At Beef ‘O’ Brady’s, we use pickling spice in a cheese cloth and add to the water to give some flavor to the cabbage. Drain the cabbage and serve at 140 degrees.
 
Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.

Cut the meat at 1/4 inch thick against the grain. Warm the corned beef for approximately two minutes until it reaches 165 degrees.

Serve and Enjoy!

Beef ‘O’ Brady’s
4419 Rangline Rd. Mobile, AL 36619
(251) 661-3346
http://www.beefobradys.com
Hours of Operation:
Sunday-Thursday: 10:00 a.m.-10:00 p.m.
Friday and Saturday: 10:00 a.m.-11:00 p.m.