Corned Beef and Cabbage St. Patrick’s Day Feast!
Heat the oven to 290- 300 degrees F.
Heavy Cast Iron Dutch Oven
Large thick FLAT CUT Corned Beef Brisket.
2 carrots, 1 stalk celery, 2 cloves garlic sliced thinly
4 fresh marjoram,
4-6 fresh thyme
4 bay leaves.
On the bottom of pot place, 3 large onions cut up into ¼ inch slices.
Add a few thinly sliced carrots, celery, garlic, fresh marjoram, fresh thyme and bay leaves.
Set the meat on top of the vegetables and add water to just cover the meat. Bring to a boil skimming any foam that surfaces.
Cover with lid. Place the Dutch Oven in the oven and cook slowly for 6 hours. Check and if it is boiling hard, turn oven down. If the meat is tough when you check it, it’s not done! This cut of beef needs a lot of slow cooking!
Remove from the oven, set on wire rack. Leave it covered and let it rest for 20 minutes. Slice the corned beef, and serve
Meanwhile: Portions vary depending on how many you are feeding.
Peel potatoes and cook until tender.
Peel carrots cut into chunks and cook until tender.
Remove outer skins from Pearl Onions and cut off ends. Cook until tender
Cut a large head of cabbage into wedges. Cook until very tender.