Hey everyone, Welcome to my recipe site. Today, we’re going to make a special dish, tl's traditional corned beef and cabbage. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
TL's Traditional Corned Beef and Cabbage is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. TL's Traditional Corned Beef and Cabbage is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have tl's traditional corned beef and cabbage using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make TL's Traditional Corned Beef and Cabbage:
- 1 head cabbage
- 3 lb peeled and cubed potatoes
- 1 bunch cleaned and chunked carrots
- 2 can canned corned beef or if you prefer brisket use that instead
- 6 beef bullion cubes
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1/2 cup unsalted butter
- 1 water
Instructions to make TL's Traditional Corned Beef and Cabbage:
- Cut cabbage in half and remove the stem and place in big pot. Fill pot with water to 3/4 full. Add salt, pepper, butter and beef bullion cubes. Let cook on med heat for half hour.
- Add potatoes and carrots at this point and continue to cook on simmer for about another 2 hours or until vegetables are tender.
- Slice your canned corned beef and lay on top of the cabbage in pan about ten min before serving. You don't want to over cook the canned beef or it turns to mush. If using brisket prepare it before hand and cut and lay already cooked slices on top.
- Enjoy :)
So that’s going to wrap it up for this exceptional food tl's traditional corned beef and cabbage recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!