Comparison of Groceries: Corned Beef and Cabbage

North Andover residents have more than one option when it comes to groceries and Patch thought it would be beneficial to note how the prices compare at the different locations, week to week.

For St. Patrick's Day we'll be comparing the price of all the ingredients needed to make the traditional boiled dinner; corned beef and cabbage. We also inculded a recipe below from allrecipes.com.

The recipe below was provided by allrecipes.com. This recipe serves five.

Ingredients

• 3 pounds corned beef brisket with spice packet
• 10 small red potatoes
• 5 carrots, peeled and cut into 3-inch pieces
• 1 large head cabbage, cut into small wedges

Directions

1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.