Corned Beef and Cabbage Dinner Menu Recipes

Since most of you aren’t going to be attending the ‘Corned Beef and Cabbage’ dinner that I am Co-Chairing this year, I’d hate for you to miss out of such a wonderful dinner! St. Patrick’s day is right around the corner and Wearin’ o’ the Green is much more fun when accompanied by an old fashioned yet delicious, Corned Beef and Cabbage Dinner.

I feel it would be remiss of me not to share the recipe with which my group has become famous around these here parts for! This is a secret recipe so keep it on the down low... Shhhhh…

As with any menu and recipe - Read through first!  While your Corned Beef is cooking, the rest of the meal can be prepared.

For those of you who have never prepared meal of this size you will need:

Baking pans
Sauce pans
1 large Pot (for boiling Corned Beef - then Cabbage)
Spoons
Whisk
Slotted spoon
Measuring cups and spoons
Serving platter, bowls and spoons
Can opener
Carving knife and cutting knife
Meat thermometer
Aluminum foil

Since we normally serve between 100 - 160, I have to break it down a bit so it serves 4 - 6 with a few leftovers for the next day‘s lunch (depending on your guests!).  Enjoy!!  Today our menu will consist of;

Corned Beef
Cabbage
Parslied Potatoes
Harvard Beets
Buttered Carrots
And of course your choice of rolls with butter and any dessert you think you might be able to eat after a meal like this!

Corned Beef -

1  good piece of flat corned beef brisket about 3 lbs. (you will find this in your grocers meat section)
¼ - ½ C. good Honey, warmed so it is more liquid. (You won’t need to warm it until after the meat is boiled)

Remove meat from packaging and cover with water and boil until internal temp reaches 170 degrees.  Remove from water and reserve liquid to cook cabbage in.  Trim fat from beef at this time, discard fat if desired.  Cover beef with thin layer of honey and place in baking pan.  Cover with aluminum foil and bake at 250 degrees for 3 ½ hours.  Remove from pan, let rest before slicing.  Slice from the short end about ¼ inch thick slices.  Place on serving platter.

Cabbage -

1 head of cabbage - cored and cut into 2 inch pieces. 
Salt

Bring reserved liquid to a boil, add about 1 tsp salt to liquid, place cabbage in and cook for 10 minutes or until tender (not mushy) remove with slotted spoon put into serving dish.

Carrots -

2 - 15 oz cans sliced carrots
½ C. Pineapple juice
½ stick (4 TBSP) Butter

Drain carrots, pour juice over carrots and top with butter.  These can either be baked, micro waved or cooked on top of the stove.  Heat them through.  If baked, the juice gives them a nice thick glaze.

Parslied Potatoes -

2 lbs potatoes washed (Peeled if desired)
Dried Parsley flakes
Salt
1 stick melted butter (real butter tastes best for this)

In small bowl put 2 TBSP dried parsley cover with warm water let set while boiling potatoes.
2 lbs small potatoes cut into bite size pieces (peeled if you wish).  Boil in salted water until tender (about ½ hour) drain.  
Drain parsley, mix with melted butter.
Place potatoes in serving bowl and top with butter - parsley just before serving.

Harvard Beets

2 15 oz cans sliced Beets - drain but reserve juice.
½ tsp salt.
¼ cup cider vinegar
3 TBSP corn starch
½  Cup Sugar

In sauce pan place all ingredients except beets;  juice, salt, vinegar, corn starch and sugar.  Bring to a boil, whisking all the while.  Will thicken as it comes to a boil.  Put in Beets stir, cover and shut off heat.  Let stand for 5 minutes or so until the beets heat up.  Place in serving bowl.

Amazon has lots of good items - Feel free to shop around for all your cooking needs!

This will make anyone feel Irish at least for one night, here in the United States that is!

Of course there are a few secrets that I didn’t share (our future dinners depend on it!) but I did share what I could.  I hope you give this menu a whirl at least one time!  It is very good and filling too!

All of these recipes can be doubled to serve more!

If you can fit in a dessert, Banana Cream Pie sounds real good about now!