Corned Beef with Potatoes
by Editorial Staff
Corned beef can be an excellent base for a wonderful, tasty and satisfying dish. It came to us from Irish cuisine, and I think everyone who tastes it at least once will like it.
Cook: 2 hour
Servings: 4
Ingredients
- Corned beef – 1 Kilogram
- Potatoes – 5 Pieces
- Carrots – 2 Pieces
- Small cabbage – 1 Piece
- Spices – To taste
Directions
- Rinse the corned beef with running water and cook in a whole piece. After boiling, cook for 1.5 hours.
- When the water in the meat boils, add spices to taste. In my case, it was a mixture of bay leaves, black peppercorns, red pepper and others.
- When the meat is almost done, chop the vegetables coarsely.
- When the meat is easy to pierce with a knife, add potatoes and carrots to the pan.
- And 10 minutes before cooking, put cabbage in a saucepan. Let the finished dish cool until warm. When serving, cut off a piece of meat in each serving and put some of the potatoes and other vegetables, pour over the broth.
Bon appetit!
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