Okay, I'm of German descent but very, very fond of corned beef and cabbage. In fact, when the corned beef goes on sale in March, I usually buy an extra one to enjoy long after St. Patrick's Day has passed. I have heard, however, from several friends that they don't make it because they don't know how! I'm here to tell you that this is the easiest dinner to prepare and it will make you look like a cooking expert when you set it before your family.
Basically, you purchase a corned beef. Although there are very inexpensive cuts, paying a little more will provide more for the dollar and taste better, too. You place the meat along with the spice packe,t usually included, into a cooking pot, cover it with water, and simmer until hot through, about an hour or so.
About 20 minutes before you plan to serve it, add peeled carrots to the pot and cook for ten minutes. Add the peeled and quartered potatoes and cook another ten minutes. The wedges of cabbage take less than 8-10 minutes so decide how soft you want it and figure out when you need to include it.
Slice the cooked meat against the grain for the best tenderness. Serve with your drained vegetables and cabbage.
An added bonus to my presentation is mustard sauce. My husband often wonders if I serve corned beef for the sauce or the other way around!
Mustard Sauce
1 cup mayo
1/2 cup Dijon mustard
1 tablespoon hot, dried mustard
1/2 teaspoon dried dill
Combine all the ingredients and mix thoroughly. It tastes great with the meat and really perks up the appeal of the rest of the meal.
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