First of all, welcome to the NEW Tybee Breeze Magazine and the Galley tips Column. Each month we will bring to you a new recipe for you to try at home. This month I would like to do Corned Beef and Cabbage since we have St. Patrick’s Day coming up.

Shopping List:
One (1) 5-8 lb. Beef brisket
Five (5) heads medium fresh cabbage
Eight (8) medium Irish potatoes
Feeds 1-8 people

Take corned beef, place in water; add1/3 cup white vinegar or 1/3 cup cheap red wine. Boil 2 1/2 hours or until tender. Wash and peel outer dark green leaves off of cabbage and cut in quarters. Wash and cut potatoes in quarters. When corned beef is done, take out to cool, then slice. Put cut potatoes in same pot/water-boil until 1/2 done. Add cabbage and boil until done.
 Slice corned beef, place on tray. Drain cabbage and potatoes, arrange on tray around corned beef and serve the finest St. Patrick’s Day meal.
 If you need help in planning a menu for a special person or family gathering,
Call me at (912)786-4516 and I will be glad to help suggest a menu and
How to prepare the meal.

Next Month:
A Tybee Favorite - Seafood Gumbo
Thank you, Cap’n Chris