Corned Beef and Cabbage Dinner

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4-5 lb. corned beef brisket

1 clove garlic, crushed

1 teaspoon whole black peppercorns

4 medium onions

4 medium potatoes

6 carrots

1 head cabbage

 

Place corned beef in large dutch oven. Cover with water.

Bring to a boil. Skim off the scum that rises to the surface during the first 10 minutes. Add garlic and peppercorns. Cover and simmer for 2 hours. Do not boil. Keep temperature just under boiling.

Meanwhile, peel potatoes and onions and cut into 1 inch wedges. Clean carrots and cut into 1 inch slices.

Add to pot with beef. Simmer another 30 - 40 minutes, or until potatoes and carrots are tender - not mushy.

While that is cooking, wash, core and quarter cabbage.

Remove vegetables to serving bowl and keep warm.

Place beef on platter to slice.

Put cabbage into the water. Bring to boil. Boil 3 minutes.

Drain cabbage and place in another serving bowl.

Serve Dinner.

Makes 6 - 8 servings.

 

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