George Batrus from Tom & Joe’s Diner in Altoona shares his recipe for Corned Beef & Cabbage.
Corned Beef & Cabbage – A St. Patrick’s Day Tradition
Ingredients:
Raw Corned Beef Brisket
Small Red Potatoes
Baby Carrots
Celery Stick
Head of Cabbage
Salt & Pepper
Directions:
1. Cook the Corned Beef by simmering in water and add any seasoning packet that may have been included in the package. Allow approximately 50 minutes per pound.
2. Set aside the cooked corned beef for later. You can also cook a day prior and refrigerate.
3. In a large stock pot boil the cabbage for approximately 1 1/2 hours or until tender. Before putting the cabbage in water, cut it into single serving sections (smaller heads can be quartered…larger heads can be cut even more).
4. During the last 25 minutes, add the potatoes, carrots, celery, salt and pepper.
5. While the vegetables are cooking, slice down the corned beef.
6. Once the cabbage, potatoes, celery, and carrots are all cooked, ladel a large piece of the cabbage and other vegetables into a serving bowl. Add as much of the juice as desired that the vegetable were cooked in.
7. To serve, quickly pan fry the sliced corned beef with some butter and slide it on top of the cabbage and vegetable.
8. Serve with a side of spicy brown mustard.
Visit Tom & Joe’s Diner in Downtown Altoona or online for more information.