Martin Bros. Recipes
Traditional Corned Beef & Cabbage
Added: January 16, 2015
approx. 24 serving (depending on brisket size)
1 Raw corned beef 930640
12 Lbs Cabbage, cored, cut into wedges 360110
6 Lbs Carrots peeled and cut into pcs. 360300
8 Lbs Red potatoes, cleaned, cut into wedges 361560
1 quart Prepared Custom white sauce 501540
2 Lbs raw Sliced yellow onion, sautéed 361040
Boil Method: Place brisket fat-side up in a large pot and cover it with water. Bring the water to a boil then reduce the heat and simmer. Cook to desired tenderness 3-6 hours depending on size.
Before you bake it, boil it to remove some of the curing salt and start the cooking process, approx. 15-20 minutes. Put the corned beef in a large pot and cover with water. Bring to a boil. Set the corned beef fat side-up in a baking pan, add water half way up the corned beef and cover with foil. Bake for 2 – 5 hours.
Do not trim fat until the meat is done cooking.
To do a boiled type meal- boil potatoes, carrots and cabbage, serve with sliced corned beef.
Top with a white onion sauce.
Mix one cup of white sauce with a quart of boiling water, add sautéed onions, season with pepper, salt or any other flavors you wish.
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