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Parish Corned Beef recipe
The Famous St. Virgil´s Corned Beef Recipe By popular demand, the Corned Beef and Cabbage recipe used for the Parish party is reproduced below. If you use it, and like it, say a prayer to St. Patrick for all the hungry and needy in the world. JEANNE MCKENNA’S FAMOUS CORNED BEEF RECIPE 3-4 pounds corned beef 2 onions sliced 2 garlic cloves, minced 6 whole cloves 5 red potatoes, unpeeled, cubed 1 pound bag small carrots 1 head cabbage, cut in wedges ¼ cup brown mustard ½ cub brown sugar ¼ teaspoon ground cloves Fill 10 quart pan with enough water to cover corned beef, add onions, garlic and cloves. Bring to boil, then simmer about 2 hours until fork tender. Remove corned beef, fat side up, to oven safe pan. Add potatoes and carrots to water and cook for 20 minutes, then add cabbage and cook for another 10 minutes. Preheat oven to 350 degrees. While veggies are cooking, spread mustard over fat side of corned beef. Combine brown sugar and ground cloves, then spread over top of corned beef. Bake in oven for 30 minutes. Slice corned beef and serve with veggies.
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Questions or comments? Contact webmaster@stvirgil.org
Questions or comments? Contact webmaster@stvirgil.org