I have look forward to St. Patty’s day over the last few years because it means corned beef will go on sale! Today is the first day I could find it on sale and the weather was gloomy and perfect for a corned beef dinner! I learned from a butcher today that while the point cuts are generally cheaper, the flat cuts are significantly less fatty and taste better. Tonight I served the Corned Beef with cabbage, steamed broccoli, and fresh rolls.
GF Corned Beef
1 GF Corned Beef flat cut (John Morrell is labeled as GF)
1/2 head green cabbage, roughly sliced
Place corned beef and enclosed seasoning in a stockpot. Add the cabbage and fill with water to 2 inches above beef and cabbage. Bring to a boil and then reduce heat to a simmer. Simmer for 3 hours. Pull out cabbage and beef, slice against the grain and serve.