I could have sworn I posted this recipe but apparently not? So corned beef and cabbage is a really simple and delicious thing to make. It’s a bit seasonal, in that it is very easy to find corned beef in March for cheap, though it’s not hard to find year round.
1 corned beef (they sell these at grocery stores pre-seasoned and ready to go in raw meat sections.)
1 – 2 heads of green cabbage
2 – 4 lbs russet/idaho potatoes (not the huge ones for baking but regular sized ones)
Get a big pot. Put the corned beef in the bottom. Put whole potatoes on top. fill with water till the potatoes are just covered.
Most corned beefs come with a little seasoning packet. If you want to add it, do it now. I do not like to add it because I hate biting into whole crunchy spices, but Kiki does like to add it. It does not make a huge impact either way and both are fine.
Cut the cabbage into four big chunks, removing the core. Set on top of the potatoes (it should just be touching the water a bit, not covered in water).
Bring the whole thing to a boil. Cover and simmer for 3 hours or until the corned beef is done (the meat will fall apart easily into strings when done). You may have to add water if it gets low, so check on it from time to time (like every half hour to 45 minutes).
Serve with horseradish and sour cream! This makes a lot of food and it stays good in the fridge for a long while. (prepared horseradish is sometimes hard to find in grocery store aisles. I have found it in the raw fish sections, in the jewish section of the international aisle, and near the mustards and mayos. Just a little goes a long way and adds a welcome acid and spicy). It reheats in microwave well but this DOES NOT freeze well.