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Anna Marie's Corned Beef and

Cabbage Dinner with Applesauce

From Tiffany Ludwig

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


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.

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