Corned Beef & Cabbage #2 Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Corned beef brisket,
Water,
8: Potatoes, red skinned
3 medium: Carrots, cut in 2" pieces
2 medium: Rutabagas, peeled and cut in wedges
1 medium: Cabbage head, cut in wedges
Directions:
: Place brisket in an 8 quart Dutch oven and pour in enough water
to cover meat. Bring to a boil, reduce heat to simmer and let simmer
for 2 hours or until brisket is fork tender. Add root vegetables and
simmer another 20 minutes.
: Add cabbage and return to a boil. Reduce heat, cover and simmer
10 to 15 minutes longer or until vegetables are fork tender.
: Remove beef from Dutch oven and slice thinly, across grain.
Place in center of serving dish and surround with vegetables. Serve
with mustard or horseradish.
: Source: Daily News food section, 3/14/96 From: Karl Lembke Date:
10 Aug 96
Source from luhu.jp
to cover meat. Bring to a boil, reduce heat to simmer and let simmer
for 2 hours or until brisket is fork tender. Add root vegetables and
simmer another 20 minutes.
: Add cabbage and return to a boil. Reduce heat, cover and simmer
10 to 15 minutes longer or until vegetables are fork tender.
: Remove beef from Dutch oven and slice thinly, across grain.
Place in center of serving dish and surround with vegetables. Serve
with mustard or horseradish.
: Source: Daily News food section, 3/14/96 From: Karl Lembke Date:
10 Aug 96
Source from luhu.jp