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Corned Beef with Cabbage, Potatoes and Split Pea Mash - Stovetop Version

The Blue Jean Chef, Meredith Laurence
  • 130 minutes
  • Serves 6

INGREDIENTS

1

3- to 3 1/2-pound corned beef brisket

2

Bay leaves

6

Carrots, large

3 cloves

Garlic

1

Head cabbage, small to medium

1

Onion

1 cup

Split peas, dried yellow

6

White potatoes, medium

4 cups

Beef stock

8

Allspice berries

1

Cinnamon stick

6 cloves

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10

Coriander seeds

2 tsp

Mustard seeds, brown or yellow

10

Peppercorns

1

Salt and freshly ground black pepper

2 tbsp

Butter

1

Cheesecloth or a “pudding bag