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Paddy’s St. Patrick’s Day Corned Beef and Cabbage

Filed under: Holidays,Recipes — Tags: , , , — Paddy Wallbouncer @ 2:11 pm 2008 March 15

St. Patrick’s Day is Monday March 17th 2008. St. Patrick is the Patron saint of Green beer and Chicago River Coloring. With an editor who goes by the name Paddy Wallbouncer, you’d expect that theFutonPoncho would probably be one of the best places in the world for a recipe of Corned Beef and Cabbage. Use the bookmark icon at the end of the recipe to save this page for your St. Patrick’s Day entree:

What you’ll need:
4-5 lbs. corned beef brisket flat half boneless.
1 large head of cabbage
1 garlic clove,
1 bay leaf
½ teaspoon peppercorns

1. Start Three and a half to four hours before serving time. This will make 16 separate 200 calorie servings.

2. In an 8 quart Dutch oven place beef, garlic, bay leaf, peppercorns, and just enough water to cover the meat. Heat high until it just starts to boil then back off. They key to a nice cooking is to make sure you do not boil the meat, but keep it just below the boiling point. Leave it at this simmer temperature for three to three and a half hours, add water as necessary.

3. Remove the Meat and keep it warm in a separate pot

4. Cut Cabbage into wedges and add to the Dutch oven and turn the temperature t o high. Just when the water starts to boil, reduce heat and simmer for one half hour.

5. Serving: take a large warm platter and arrange the cabbage on it, then slice the beef onto this platter and serve.

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