MIDWAY, FL - In What's to Eat we kicked off St. Patrick's Day with Corned Beef and Cabbage.
Allan Christensen with Beef 'O' Brady's shared their recipe on Sunrise.
CORNED BEEF AND CABBAGE
6 OZ (BW) CORNED BEEF – SLICED 1/4 INCH THICK
6 OZ (BV) BOILED CABBAGE
3 - 4 EACH RED POTATOES (DEPENDING ON SIZE)
1 EACH BRIOCHE SLIDER BUN
Cabbage juices should be kept hot in a crock pot or steam table at 140 degrees, while the corned beef should be kept at 165 degrees.
Potatoes should be simply seasoned with salt and pepper to taste and the corned beef should be sliced against the grain. Your cabbage can be seasoned with pickling spice to reinforce the flavors infused in your corned beef.
