Corned Beef and Cabbage Boiled

Corned Beef and Cabbage Boiled - I'm one of those that doesn't think you should only cook a turkey during the holidays. So why would I only have Corned Beef on St. Patrick's Day? This time of year you can pick up reasonably priced Corned Beef. I take this opportunity to freeze a few for great munching during the rest of the year. Last night was no exception, the Corned Beef and cabbage was delectable!!!

Started with a Premium SHENSON Corned Beef Round that I picked up at Costco. It was 3.6 lbs and was $3.49/lb. Not a bad deal these days. I've been seeing Snake River Farms American Kobe Corned Beef at around $7 to $8 a pound but when you're on a limited budget I'm here to say that the SHENSON Corned Beef is perfectly fine. I prefer the Round cause it slices so nicely without crumbling.

The nice thing about Corned Beef is that it's almost impossible to ruin one. You get your largest pot, fill it with a ton of water and simmer the Corned Beef for about 3+ hours. Roughly an hour per pound. I normally briefly rinse the Corned Beef and throw away the seasoning pack. The reason for tossing the seasoning pack is that the seeds always get stuck inside the cabbage wedges and I have to pick them out.

Bring the Corned Beef to a boil and turn it down to a medium-hard simmer. I like to take my Corned Beef to an internal temperature of at least 205ºF. Just like a Brisket. Since it's made from the Brisket then I figure that makes sense. Take the boiled Corned Beef out and cover it with foil. Cut the cabbage(s) into quarters and boil for about 30 minutes in the same water that you used for the Corned Beef. I often also toss in carrots, celery, and small white onions. The red potatoes I like to steam. I can't remember the last time I boiled potatoes.