Sunday dinners are what brings families together in between holidays and busy schedules. I'm glad I had an opportunity to cook for my family. I love them dearly.
Corned Beef and Cabbage
Cabbage adapted from Cooks.com
Corned beef - 2-3lbs is average (my mom went all out and got like a 8lbs one!), 1 cup of brown sugar
1 cup of mustard, head of cabbage, 1 medium onion, 3 stalks for carrots, 1/4 cups of butter, 1 1/2 cup water
2 tsp of Orange Pineapple juice and a can for sliced pineapples
The kind of corned beef I purchased was already pre-seasoned so, I didn't do anything extra since it was my first time cooking it. I opened the package in a large pot.
Pour in enough water to cover the corned beef. Bring the water to a boil and then simmer for two hours (if you have an average sized corned beef 2-3 lbs.) The USDA states that for every pound you should cook for an hour.
While the corned beef is cooking peel the carrots and cut them diagonally. Chopped the onion. When the corned beef is close to being down, you can mix the glaze. Mix the mustard, the brown sugar and orange pineapple juice in a bowl. Transfer the corned beef to a shallow baking dish and cover the top of with the glaze and pineapple slices. Bake at 350 for 45 minutes.
Saute the onion in butter in a large sauting pan. When onions are tender, add the water and bring to a boil. Once brought to a boil, add cabbage and cook for 45 minutes. Add carrots and cook carrots until tender.
Slice diagonally across the grain and serve.
I baked a box cake as well
*Just a little note: The corned beef wasn't has tender as I liked, so the next morning I put it in a slower cooker for about 4 hours. It came out super tender and juicy.*