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Please fave and comment on the original submission here: http://www.furaffinity.net/view/6316788/
Marvelous meat and vegetables of stunning colour from the kitchens of
minokosilvertail
Was in the mood for corned beef and cabbage for at least half my week's worth of dinners plus even after the corned beef is gone I will still have veggies to go with the steaks I bought as well
Ingredients
1 head of cabbage
1 corned beef brisket
Sea Salt
Seasoned Salt
Black pepper
Cumin
Italian Seasoning
Olive oil
Baby Carrots
Russet Potatoes (I used 6 but feel free to use as many as you think you will need)
Garlic powder
Red Pepper flake
Part of a yellow onion sliced thinly
Directions:
Remove corned beef from packaging and place in large pot. Add enough water to cover and add seasonings(all but Italian seasoning and red flake)including seasoning packet if in package. Cover and bring to a boil before dropping down to a simmer for 2-3 hours.
While that is cooking feel free to get the rest of your food prep done. Peel and cut your potatoes into manageable pieces. Rinse off your baby carrots and place both into a large plastic container and cover with water. Season water lightly with season salt garlic and black pepper(i used fresh cracked).
slice your cabbage into 8ths and core. After your meat has been on for an hour to hour and half add carrots only to the pot as well as the onion slices. cover and bring the heat up slightly, continue cooking until fork tender.
Take a large roasting pan and lightly oil the sides and bottoms with Extra Virgin olive oil. Pre heat your over to 325. Layer the cabbage across the bottom. Season with all of the season then add the potatoes, repeat seasoning and drizzle with olive oil. cover with foil and pop into over for one and half hours or until cabbage and potatoes are tender. In the middle of things feel free to turn cabbage and potatoes.
Once everything is tender take the brisket, carrots and onions and add to the roasting pan. Add about 1/2 cups of the pot liquid to the roasting pan. turn oven to broil. Add a layer of cracked black pepper to the top of the brisket and then place in the oven(without foil) for a 2-4 to color the top of it.
Slice against the grain and enjoy.
Please fave and comment on the original submission here: http://www.furaffinity.net/view/6316788/
Marvelous meat and vegetables of stunning colour from the kitchens of
minokosilvertail******************************Was in the mood for corned beef and cabbage for at least half my week's worth of dinners plus even after the corned beef is gone I will still have veggies to go with the steaks I bought as well
Ingredients
1 head of cabbage
1 corned beef brisket
Sea Salt
Seasoned Salt
Black pepper
Cumin
Italian Seasoning
Olive oil
Baby Carrots
Russet Potatoes (I used 6 but feel free to use as many as you think you will need)
Garlic powder
Red Pepper flake
Part of a yellow onion sliced thinly
Directions:
Remove corned beef from packaging and place in large pot. Add enough water to cover and add seasonings(all but Italian seasoning and red flake)including seasoning packet if in package. Cover and bring to a boil before dropping down to a simmer for 2-3 hours.
While that is cooking feel free to get the rest of your food prep done. Peel and cut your potatoes into manageable pieces. Rinse off your baby carrots and place both into a large plastic container and cover with water. Season water lightly with season salt garlic and black pepper(i used fresh cracked).
slice your cabbage into 8ths and core. After your meat has been on for an hour to hour and half add carrots only to the pot as well as the onion slices. cover and bring the heat up slightly, continue cooking until fork tender.
Take a large roasting pan and lightly oil the sides and bottoms with Extra Virgin olive oil. Pre heat your over to 325. Layer the cabbage across the bottom. Season with all of the season then add the potatoes, repeat seasoning and drizzle with olive oil. cover with foil and pop into over for one and half hours or until cabbage and potatoes are tender. In the middle of things feel free to turn cabbage and potatoes.
Once everything is tender take the brisket, carrots and onions and add to the roasting pan. Add about 1/2 cups of the pot liquid to the roasting pan. turn oven to broil. Add a layer of cracked black pepper to the top of the brisket and then place in the oven(without foil) for a 2-4 to color the top of it.
Slice against the grain and enjoy.
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/6316788/
Category Photography / Tutorials
Species Unspecified / Any
Size 1024 x 768px
File Size 140.2 kB
Comments