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Post by marlaoh on Mar 13, 2004 8:12:55 GMT -6
Corned Beef and Cabbage 3 pounds corned beef brisket with spice packet 10 small red potatoes 5 carrots, peeled and julienned 1 large head cabbage, cut into small wedges 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. Makes 5 servings
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