March 01, 2021
Lemon Rosemary Corned Beef & Cabbage
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Eastern Standard Provisions Co Lemon Rosemary Salt
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Eastern Standard Provisions Co. Maui Onion Mustard 1 tbsp
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Corned beef brisket with spice packet 3lb
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Green cabbage, cut in wedges 1 head
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Shallots, peeled 4
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Baby potatoes 10
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Baby carrots 10
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Whole black peppercorns 2 tsp
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Bay leaves 2
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1.
Place corned beef and shallots in a large pot and fill with enough water to cover the beef. Place peppercorns and bay leaves in the water.
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2.
Bring water to boil and continue to boil beef for 30 minutes then reduce heat to a medium simmer. Cover and cook for 3 hours.
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3.
Remove lid after 3 hours, and add carrots, cabbage, and potatoes to the pot. Cook covered for 30 more minutes until potatoes are soft.
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4.
Remove vegetable from pot into serving bowl. Sprinkle Lemon Rosemary Salt over vegetables.
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5.
Serve sliced corned beef and vegetables with a side of Maui Onion Mustard and your favorite pretzels.
Enjoy a traditional Corned Beef & Cabbage dinner sprinkled with Lemon Rosemary Salt, and served with a side of soft pretzels and Maui Onion Mustard.
Ingredients:
- Lemon Rosemary Salt
- Maui Onion Mustard
- 3lb. corned beef brisket with spice packet
- 1 head green cabbage, cut in wedges
- 4 shallots, peeled
- 10 baby potatoes
- 10 baby carrots
- 2 tsp. whole black peppercorns
- 2 bay leaves
Cooking Instructions:
- Place corned beef and shallots in a large pot and fill with enough water to cover the beef. Place peppercorns and bay leaves in the water.
- Bring water to boil and continue to boil beef for 30 minutes then reduce heat to a medium simmer. Cover and cook for 3 hours.
- Remove lid after 3 hours, and add carrots, cabbage, and potatoes to the pot. Cook covered for 30 more minutes until potatoes are soft.
- Remove vegetable from pot into serving bowl. Sprinkle Lemon Rosemary Salt over vegetables.
- Serve sliced corned beef and vegetables with a side of Maui Onion Mustard and your favorite pretzels.
Eastern Standard Provisions
Lemon Rosemary Corned Beef & Cabbage
-
Eastern Standard Provisions Co Lemon Rosemary Salt
-
Eastern Standard Provisions Co. Maui Onion Mustard 1 tbsp
-
Corned beef brisket with spice packet 3lb
-
Green cabbage, cut in wedges 1 head
-
Shallots, peeled 4
-
Baby potatoes 10
-
Baby carrots 10
-
Whole black peppercorns 2 tsp
-
Bay leaves 2
-
1.
Place corned beef and shallots in a large pot and fill with enough water to cover the beef. Place peppercorns and bay leaves in the water.
-
2.
Bring water to boil and continue to boil beef for 30 minutes then reduce heat to a medium simmer. Cover and cook for 3 hours.
-
3.
Remove lid after 3 hours, and add carrots, cabbage, and potatoes to the pot. Cook covered for 30 more minutes until potatoes are soft.
-
4.
Remove vegetable from pot into serving bowl. Sprinkle Lemon Rosemary Salt over vegetables.
-
5.
Serve sliced corned beef and vegetables with a side of Maui Onion Mustard and your favorite pretzels.
Enjoy a traditional Corned Beef & Cabbage dinner sprinkled with Lemon Rosemary Salt, and served with a side of soft pretzels and Maui Onion Mustard.
Ingredients:
- Lemon Rosemary Salt
- Maui Onion Mustard
- 3lb. corned beef brisket with spice packet
- 1 head green cabbage, cut in wedges
- 4 shallots, peeled
- 10 baby potatoes
- 10 baby carrots
- 2 tsp. whole black peppercorns
- 2 bay leaves
Cooking Instructions:
- Place corned beef and shallots in a large pot and fill with enough water to cover the beef. Place peppercorns and bay leaves in the water.
- Bring water to boil and continue to boil beef for 30 minutes then reduce heat to a medium simmer. Cover and cook for 3 hours.
- Remove lid after 3 hours, and add carrots, cabbage, and potatoes to the pot. Cook covered for 30 more minutes until potatoes are soft.
- Remove vegetable from pot into serving bowl. Sprinkle Lemon Rosemary Salt over vegetables.
- Serve sliced corned beef and vegetables with a side of Maui Onion Mustard and your favorite pretzels.