Corned beef with cabbage has long been a southern tradition. My Virginia-born and raised father was stunned to learn his Illinois-born and raised wife had absolutely no idea what he was talking about the first time he asked her to prepare this meal for him. She was not overly happy when he told her his mother would be more than happy to teach her how to become a proper cook. (Note to new husbands: this is not the way to endear yourself to your new bride.)
Over the years, mom became a fine southern cook, albeit not at the side of her mother-in-law. My parents were married for just under 58 years, parted only by death.
This is another great recipe for use during March Madness. Enjoy!
- 1 pkg. (4 lbs.) corned beef with spice packet*
- 1 bottle (12 oz.) stout beer
- 4 cloves garlic, sliced
- 1 small head cabbage, cut into wedges
- 1 bag (16 oz.) baby carrots
*If spice packet is not included, use 1 Tablespoon pickling spice.
- Place corned beef in large Dutch oven. Add spice packet, stout beer and sliced garlic. Over high heat, bring mixture to a boil.
- Reduce heat to medium-low; cover. Let simmer 3 hours or until tender, adding cabbage and carrots during last 30 minutes of cooking.
- Transfer beef and vegetables to platter. Let sit 10 minutes before slicing.