Anna Marie's Corned Beef and Cabbage Dinner with Applesauce

Anna Marie's Corned Beef and Cabbage Dinner with Applesauce
A Recipe from Zabar's

Enjoy this week's recipe for a perfect St. Patrick's Day meal: Anna Marie’s Corned Beef and Cabbage Dinner with Applesauce

A real classic, this recipe features homemade corned beef, cabbage, a side of potatoes and divine and simple homemade applesauce. Enjoy this on March 17th, St. Patrick's Day, as a traditional feast.

View a print ready page. Corned Beef Ingredients: 1 pre-seasoned Corned Beef (leanest cut available) 2 cups Dry White Wine   Water to cover   Side Dish Ingredients: 12 - 18 Small Red Potatoes 7 - 8 Carrots 1 Large White Onion 1 Cabbage   Butter, Salt and Pepper to taste   Water for boiling   Applesauce Ingredients: 12 Macintosh Apples   Water for boiling   Corned Beef Instructions: 1. Put corned beef into large pot or Dutch oven. 2. Add wine and enough water to cover. 3. Add seasoning packet (seasoning packet should be included in package of corned beef). 4. Bring to boil and cover. 5. Reduce heat and simmer for 40 minutes per pound of meat or until tender.   (You can also cook this in a slow-cooker on low heat 8-9 hours or until tender.) 6. Remove Corned Beef from pot and let sit covered for about 10 minutes. Slice against the grain.     Potato Instructions: 1. When Corned Beef is almost done, put 12 – 18 (depending on size and appetites of diners) washed red potatoes in a large pot of enough water to cover twice over. 2. Simmer 15 – 25 minutes or until just beginning to get tender. 3. Once cooked toss potatoes with a pat of butter, salt and pepper to taste.     Cabbage Instructions: 1. Wash, scrape and cut 7-8 carrots into 1-1 ½ inch lengths. 2. Add to pot of boiling water along with one large white onion, sliced. 3. Simmer for 5 minutes. 4. Add the head of cabbage cut into eighths. 5. Simmer 15 minutes more or until tender.       Serve with Homemade Applesauce and Irish Soda Bread and Dijon Mustard.     Homemade Applesauce Instructions: 1. Put 12 Macintosh apples, peeled, cut into 1-inch pieces into steamer basket. 2. Place in pot over boiling water. 3. Steam until apples are tender. 4. Remove from basket and mash. 5. Allow to cool to room temperature or may be chilled.

Zabar's Recommends: Zabar's Handsliced Corned Beef     Hebrew National Whole Corned Beef     Zabar's Deli Mustard     Zabar's Apple Sauce     Mauviel Copper and Stainless Steel Stew Pan     Le Creuset 9-1/2 Qt Oval French Oven