Corned beef brisket and cabbage, with potatoes ‘n’ carrots, and drizzled with American yellow mustard. Prepared 1.18.08
In honor of our new University of Hawaii head football coach and former defensive coordinator, Greg McMackin, let’s indulge in a fantastic dinner of corned beef and cabbage!
No, not the canned stuff. The REAL stuff. Corned Beef Brisket. The classic Irish-American dish we all know and love, made famous for celebrating on St. Patrick’s Day. The luck of the Irish!
The classic corned beef and cabbage is really easy to make. This is truly a one-pot dish.
In a large covered pot, boil, then simmer your favorite brand of corned beef brisket in water, along with the seasoning packet (usually included) for about 2-1/2 hours (depending on size). Check for tenderness by cutting a small piece off the end. When you think it’s about done, add cut potatoes, carrots and cabbage and simmer for an additional 30 to 40 minutes or until the veggies are all tender. I also add whole peppercorns and a few bay leaves for additional flavor.
When everything in the pot is fully cooked and tender, remove corned beef to cutting board and let cool a bit, then slice into serving sized portions and plate with cabbage, potatoes, carrots and drizzle corned beef with yellow American mustard. You can add rice to go along with it, but the potatoes in the pot should be enough starch to fill you up.
Mmmm.. mmm, McMackin’, Florida Gators’ Tim Tebow smackin’ good!
Greg McMackin, the new head coach of the University of Hawaii Warriors football program, replacing June Jones, who has taken position as head football coach at SMU in Texas. Photo courtesy of the Honolulu Star Bulletin.
Beef. Mac. Smack. Whatever you call it, we have faith. We believe. And we’re ready for the the new season!
Go Hawaii Warriors!