Corned Beef and Cabbage Supper

Name: Corned Beef and Cabbage Supper
Ingredients: Cover and bring to a boil over high heat.; Transfer to oven and bake 3 to 3-1/2 hours or until meat is fork tender.; Remove pan from oven and transfer meat to a carving board. Cover tightly with foil. Let stand while cooking vegetables.; Add potatoes, carrots and onions to the juices in the Dutch oven.; Arrange cabbage wedges over vegetables.; Bring to a boil over high heat.; Cover and reduce heat.; Simmer 20 minutes or until vegetables are tender.

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My family loves St. Patrick’s Day not only for the parade and the green Chicago River but mostly for the hearty and home braised corned beef and cabbage

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Ingredients

Cover and bring to a boil over high heat.
Transfer to oven and bake 3 to 3-1/2 hours or until meat is fork tender.
Remove pan from oven and transfer meat to a carving board. Cover tightly with foil. Let stand while cooking vegetables.
Add potatoes, carrots and onions to the juices in the Dutch oven.
Arrange cabbage wedges over vegetables.
Bring to a boil over high heat.
Cover and reduce heat.
Simmer 20 minutes or until vegetables are tender.