This is the first year I’ve made it, so wish me luck….ok, so I did try a dry run on Sunday, and used the meat for corned beef sandwiches all week.
My “recipe” is going to include….MUSTARD and a little balsamic vinegar….can you believe that! The mustard and vinegar adds a little tartness that the salty beef needs.
4 T Olive oil
2-2.5 lb pre-seasoned corned beef (cause I have NO IDEA how to make one from scratch!)
1 jar Dijon mustard
3.5 cups water (or so)
¼ cup balsamic vinegar
1 large onion
6-7 little yellow potatoes
1 lb shredded cabbage (I used packaged “cole slaw” mix)
Sear both sides of the corned beef in a large pot. Add water, mustard, and balsamic vinegar. Bring to boil and reduce to simmer. Cook for about 3 hours. During the last 30 minutes add in washed potatoes, chopped onion and carrots. About 10 minute before serving, add in some shredded cabbage. Pull out beef and allow to rest.
Serve sliced. ENJOY!