Marconda’s Corned Beef & Cabbage
Corned Beef - SPECIAL PRICE! $5.49/lb. Point Cut
Red Potatoes, Baby Carrots, Onion, Cabbage, Fresh Parsley
Guinness Beer, Horseradish, Mustard
Marconda’s Meats’ corned beef is brined to perfection and makes for a delicious meal, St. Patrick’s Day or any other night of the year. Prepare your corned beef using Marconda’s old-time family recipe.
You’ll be glad you did! Serves 4.
6 lbs. corned beef brisket
12 small red potatoes, cut in halves
12 baby carrots, cut lengthwise
1 large onion, cut into eighths
1 large head cabbage, cut into eighths
2 spoons chopped parsley
Directions: For best results, leave corned beef out of refrigeration for approximately 2 hours in sealed bag before cooking, so meat is room temperature. Use a large pot or dutch oven with plenty of room to cover corned beef in several inches of water. (You can test this by leaving meat in sealed bag and placing into pot with cool water.) Bring pot of water to a boil. Remove corned beef from bag and carefully place into pot. Water will cool down but this will seal the meat. Allow water to come back to a boil and turn heat down to just above a simmer. Add pickling spices from bag. Place lid over pot and allow to simmer for approximately 3 hours. Check corned beef with fork, if you can easily pierce through the meat, it is done. Add baby carrots, onion and potatoes, and allow to simmer 15 minutes.
Remove meat and place in foil or covered tray (do not remove vegetables yet). Now add cabbage into pot and allow it to simmer for approximately 15 minutes until soft. Remove cabbage, carrots, onions and potatoes and drain. Sprinkle parsley over potatoes. Slice corned beef thinly across grain and serve with vegetables. Use mustard or horseradish if desired. Enjoy with Guinness beer for the perfect St. Patrick's Day meal!
Click here to pre-order your corned beef today!