This was THE BEST corned beef and cabbage that I have ever made.
Super simple recipe with amazing results!
Ingredients: • 3 lb corned beef brisket, with spice packet • 12 small red potatoes • 7 carrots, peeled and sliced in 2 inch chunks • 2 turnips, peeled and sliced • 1 parsnip, peeled and sliced in 1 inch chunks • 1 head cabbage, cut in wedges
Directions: • Place corned beef in Dutch oven and cover with water. • Add the spice packet that came with the corned beef. • Cover pot and bring to a boil, then reduce to a simmer. • Simmer approximately 50 minutes per pound. • After one hour of simmering, add cabbage. • Add whole potatoes, carrots, parsnip, and turnips and cook until the vegetables are almost tender. • Preheat oven to 200 degrees F. • Place Dutch oven with corned beef in the preheated oven for 1 hour. • Place vegetables in a bowl and cover. • Add as much broth (cooking liquid reserved in the Dutch oven) as you want. • Slice meat across the grain.
Kabanosy is a long, thin, dry pork sausage that originated in Poland. It’s also known as cabanossi or kabana. The name comes from the nickname “kabanek” given to a young fat pig in the Eastern parts of XIX Poland, known today as Lithuania. Kabanosy is smoky in flavor and can be soft or very dry in texture depending on freshness. It’s a popular dried sausage in Central and Eastern Europe, typically eaten as a snack. Kabanosy is ready to eat as it is, but its full flavors will really come through when cooked. It’s great for a quick snack or as an appetizer, with cheese and crackers.
200 years ago, Elector Karl Theodor brought his own butcher to Bavaria. The latter created a special minced meat from finely chopped pork, which was baked in a bread pan. You might think that this minced meat contains liver (translated from German Leber – liver), but this is not so. The name comes from the old German word “lab”, which means loaf, and “kasi”, which means a thick, dense mass. You can eat it hot or cold on a piece of bread or with a side of egg salad.