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Corned Beef and Cabbage

I thought for sure that I would be able to use the last week to catch up on some reading. For those who may not be regulars here, I had my wisdom teeth pulled, and was kind of looking forward to a few days ‘vacation’ from normal duties. But now I feel like I owe everyone a huge apology. A blogging friend of mine asked how I manage my time the other day.

Between cooking and getting the posts up (not to mention the dishes) food blogging can take up a large chunk of time. She asked how I returned every comment or commented on others posts. My answer, I don’t. At least not on every single post. And please, don’t think it’s not because I don’t want to.

I comment when I can, and I thought this weekend would be an awesome time to sit back and read hundreds of beautiful food posts… it just didn’t happen. Instead I coded two sites and got a large chunk of spring cleaning done.

I didn’t even make time to read my comics from last Wednesday for this weeks podcast. I do check out a lot of blogs every day, but I try to only comment when I have something genuine to say about the post. Everyone posts tempting food

Part of all good hobbies, is not letting it become work, and just enjoying it. I allow myself time every day to check out other sites, but I have to manage my time to, spend it with my family and drink up the sunshine (I was also counting on at least one snow storm to render my booty in trapped in the office all day).

A recent post I read and am guilty of not saving a link to, broke down why comments shouldn’t be the only thing we bloggers crave, and I have to agree. I am guilty of not leaving comments on every post, but I do check almost every single one that comes through my reader or on Foodbuzz. I am working on a little time management to sneak some comment leaving love in.

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So today, I am sorry this post contains no alcohol, I’ll make up for it tomorrow as we continue on our Irish themed celebration this week, and I am working on leaving comments. Promise, though the alcohol one is guaranteed… for tomorrow. Seriously.

Corned Beef and Cabbage

Corned Beef and Cabbage

Yield: 1 roast
Prep Time: 5 minutes
Cook Time: 3 hours 20 minutes
Additional Time: 10 minutes
Total Time: 3 hours 35 minutes

Ingredients

  • 6 lbs corned beef, with packet
  • 2 lbs small red potatoes
  • 1 lbs carrots, peeled and cut in half
  • 1 onion, peeled
  • 1 head cabbage, divided into 6 wedges

Instructions

  1. Fill a large stock pot with enough water to cover corned beef. Place beef, and contents of seasoning packet if included with purchase, in stock pot and bring to a simmer. Cook for 2 to 3 hours, until a toothpick or wooden skewer can be inserted easily into the meet.
  2. Preheat oven to 200 degrees. Remove beef from water and place in roasting pan with a ladle of cooking liquid. Place in oven to keep warm.
  3. Meanwhile, place potatoes, carrots, and onion in the stock pot and bring to a boil, cooking for 10 minutes. Add cabbage and boil an additional 10 minutes.
  4. Remove beef from oven and slice against the grain. Serve with drained vegetables.

Notes

Adapted from a call to a friend and Cook’s Illustrated

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 1773Total Fat: 129gSaturated Fat: 43gTrans Fat: 0gUnsaturated Fat: 67gCholesterol: 667mgSodium: 6644mgCarbohydrates: 18gFiber: 3gSugar: 3gProtein: 126g

Nutrition information provided is an estimate from nutritionix.com. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.

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Friday 26th of October 2018

[…] known for a huge variety of culinary delights. And that makes me down right sad. So, besides corned beef and cabbage (which, by the way, I happen to totally love), what is an Irish meal that comes to […]

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Monday 29th of August 2016

[…] passthesushi.com […]

Linda

Tuesday 8th of March 2016

Found you recipe looking for new takes on corned beef and cabbage. I'm only commenting because you apologized for not having alcohol in this recipe. No fear my friend. Substitute some nice Irish beer for the water and you'll have your wish. Beer is a great stock base for corned beef and cabbage. Happy St Patty's to you. Beautiful pictures BTW.

Kita

Wednesday 9th of March 2016

Haha! Beer would be a great sub for this. Thanks Linda :D

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Monday 17th of March 2014

[...] Corned Beef and Cabbage — An Irish staple, corned beef and cabbage is a St. Patrick’s Day must! Soda Bread — With only four ingredients, this recipe is simple and tasty. This bread is perfect for mopping up the last drops of the corned beef and cabbage and hot reuben dip. [...]

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[...] found this delicious St. Patrick’s Day recipe over at Pass the Sushi through Pinterest. Be sure to check out her other awesome [...]

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