Corned Beef and Cabbage | Michigan Potatoes

Name: Corned Beef and Cabbage | Michigan Potatoes
Ingredients: 3 lbs. (1.36kg) Corned Beef; 1 tablespoon (2g) Pickling Spice (The spice pack with the corned beef can also be used); 3 cups (720ml) Red Irish Ale; 3 cups (720ml) Beef Stock; 1-1/2 cups (225g) Yellow Onions, peeled and cut into slices; 1 lb. (454g) Petite Michigan Red Potatoes, cut some of the skin to expose the flesh; 3 sprigs Fresh Thyme; 2 Bay Leaves; 1-1/2 cups (225g) Carrots, cut into 2-inch pieces (baby carrots are great for this); 1-1/2 cups (225g) Celery, cut into 2-inch pieces; 1 head Green Cabbage, cut into wedges; ¼ cup (7g) Fresh Parsley, chopped; ½ cup (120ml) Stone Ground Irish Mustard (or sub your favorite mustard)

www.mipotato.com

Slow-braised corned beef, tender cabbage, Michigan red potatoes, and aromatic vegetables simmered in beef broth and red ale.

View full recipe on www.mipotato.com

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Ingredients

3 lbs. (1.36kg) Corned Beef
1 tablespoon (2g) Pickling Spice (The spice pack with the corned beef can also be used)
3 cups (720ml) Red Irish Ale
3 cups (720ml) Beef Stock
1-1/2 cups (225g) Yellow Onions, peeled and cut into slices
1 lb. (454g) Petite Michigan Red Potatoes, cut some of the skin to expose the flesh
3 sprigs Fresh Thyme
2 Bay Leaves
1-1/2 cups (225g) Carrots, cut into 2-inch pieces (baby carrots are great for this)
1-1/2 cups (225g) Celery, cut into 2-inch pieces
1 head Green Cabbage, cut into wedges
¼ cup (7g) Fresh Parsley, chopped
½ cup (120ml) Stone Ground Irish Mustard (or sub your favorite mustard)