Make Ahead Quick Corned Beef and Cabbage with Shamrock Napkins
Quick Corned Beef And Cabbage
I knew I would be busy working on stuff this St. Patrick’s Day so I readied the corned beef the day before. Even though I stayed out later than I’d planned and I needed a quick corned beef and cabbage recipe for St. Patty’s Day festivities, this recipe was to the rescue! Ready to serve in a half hour because it uses my already cooked corned beef which can be made ahead, this will save our day. Folding the napkins should take just about as long as the meat does to simmer!
Prep Time: 20 minutes
Quick Corned Beef and Cabbage
INGREDIENTS
- 3 slices bacon
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 bay leaf
- 4 cups water
- 1 tsp. pepper
- 4 carrots, cubed
- 4 russet potatoes, cubed
- 1 green cabbage, cut into eighths
- 6 (1/2″ thick) slices cooked corned beef
PREPARATION
In heavy stockpot, cook bacon until browned and crisp. Remove bacon to paper towel to drain; crumble and reserve.To drippings in skillet, add onion and garlic and sauté until tender, about 5-6 minutes. Add beef broth, bay leaf, and water and bring to a boil.
Add potatoes and carrots to pot; simmer for 5 minutes. Then add cabbage; cook for 5 minutes longer. Add sliced corned beef and simmer for 10-15 minutes longer until cabbage and potatoes are tender and beef is hot.
Drain pot; discard bay leaf. Sprinkle with reserved bacon. Serve beef with cabbage and potatoes, along with mustard on the side.
Shamrock Folded Napkins
Thanks to Susan at Between Naps on the Porch for these awesome folding directions and we have a delightfully quick corned beef and cabbage dinner served in style with shamrock folded napkins!
Recent Comments