Make your St. Patrick's Day dinner in one pot!
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 3 slices bacon
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 bay leaf
- 4 cups water
- 1 tsp. pepper
- 4 russet potatoes, cubed
- 1 green cabbage, cut into eighths
- 6 (1/2" thick) slices corned beef
Preparation:
In heavy stockpot, cook bacon until browned and crisp. Remove bacon to paper towel to drain; crumble and reserve.
To drippings in skillet, add onion and garlic and cook until tender, about 5-6 minutes. Add beef broth, bay leaf, and water and bring to a boil.
Add potatoes to pot; simmer for 5 minutes. Then add cabbage; cook for 5 minutes longer. Add sliced corned beef and simmer for 10-15 minutes longer until cabbage and potatoes are tender and beef is hot.
Drain pot; discard bay leaf. Sprinkle with reserved bacon. Serve beef with cabbage and potatoes, along with mustard on the side. Serves 6
