Web Exclusive: Clint’s Corned Beef Recipe

PS CornedBeef

“Saint Patricks Day just wouldn’t be the same without traditional Corned Beef and Cabbage.  My mom made this one of my fondest childhood  memories. If you want to spice it up a little, add some thyme. If you don’t have time to make this delicious meal at home, come join us at Indian Hills Country Club on Thursday, March 21 for lunch when I feature this recipe. We will also be serving our March featured drink of the month, Green Appletini and our featured dessert, Pistachio Pudding all month long. See you at the Club!

Butter or Margarine 1/2 stick

2, Carrots peeled and chopped
2, Red onion peeled and chopped
1, Cabbage cored and chopped
Salt and pepper to taste
Dried thyme   pinch
1/2 cup, Apple cider vinegar
Water enough to cover cabbage about half way
1 to 2 lbs. of Corned beef   boil in water till tender  about 2 hours

Instructions: Melt butter and add carrots. Cook till carrots are about half done then add the onions. Continue to cook till onions are done. Add cabbage, apple cider vinegar, and water. Boil cabbage and vegetables till cabbage is done. Add salt, pepper, and thyme. Stir throughout cooking process. Slice or shred corned beef when done. Place cabbage in bowl with sliced corned beef on top.

 

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