Corned Beef and Cabbage

If March was just as much of a blur for you as it was for me, and you are in the mood to celebrate Easter Week with a different menu, check out Chef Hunter Davis’s Corned Beef and Cabbage.

He sent me this recipe via email for St. Patrick’s Day, but I missed it because of the thousands of COVID-19 updates that anyone with a business, restaurant, bank or charity was sending to tell how they were/are handling the pandemic.

Chef Hunter is a Florida Panhandle native, who grew up on 30A and began his culinary adventure working every position in local restaurant kitchens. In 2012 he started his own personal chef business called The Dish and The Spoon. You can check out some of his delicious menus here!

For each meal that Chef Hunter prepares, he also donates one month of meals to a local family through Food For Thought Outreach.

Currently, with the COVID-19 stay at home order in effect, The Dish and The Spoon will deliver freshly prepared meals right to your door. The schedule is Monday and Wednesday between 4pm-5:30pm. All meals will be fully cooked and will just need to be reheated. Please follow their Facebook page for updates for the menu with a link to sign up.

Hunter in the email said,”To help you get ready for St. Patrick’s Day here is a wonderful corned beef and cabbage recipe from my mother-in-law, Kelly. She comes from a large Irish family and there is a lot of love that goes into this. Enjoy!”

Kelly’s Corned Beef and Cabbage

Ingredients
4 Tbl sugar
4 Tbl apple cider vinegar
1 tsp black pepper
3 cups water
6 each garlic cloves
3 each bay leaves
6 lbs corned beef brisket w/ seasoning packet (I prefer flat cut)
2 medium onions cut into wedges
8 to 10 small red potatoes
2 lbs carrots
1 each head of cabbage cut into wedges

Instructions

  1. Preheat oven to 350F.
  2. Mix sugar, vinegar, pepper, water, garlic, bay leaves and seasoning packet in a medium sized bowl.
  3. Place the Corned beef brisket in a heavy roasting pan. Cover with water and seasoning mixture. You want the brisket covered. Add more water if needed.
  4. Bake covered for 3 to 3 1/2 hours. Checking periodically for tenderness.
  5. Remover from oven. Lift brisket out and set aside. Arrange the vegetables on the bottom of the pan. Then place the brisket on top of the vegetables. Cover.
  6. Cook for an additional hour or until vegetables are tender. Remove from oven.
  7. To serve transfer brisket to large platter and either pull apart or thinly slice. Arrange vegetables around it.
  8. Pop open a Guinness or your favorite Irish beer and enjoy!

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