Post by April B. on Jan 23, 2003 9:56:41 GMT -6
Corned Beef with Cabbage and Beets
Serves 6 to 8
Ingredient
4 lb. corned beef
2 bay leaves
1 Tbsp. caraway seeds
5 black peppercorns
3 parsnips, peeled & diced
5 carrots, peeled & diced
3 turnips, peeled & diced
2 onions, quartered
4 potatoes, peeled & quartered
1/2 head cabbage, cut into wedges
4 beets, boiled until tender, peeled & sliced
Directions
In large heavy pot;
combine corned beef, bay leaves, caraway seeds and peppercorns.
Add water to cover and bring to boil.
Reduce heat and simmer for 2 hours.
Remove the meat from the pot and reserve on a plate.
Add parsnips, carrots and turnips and simmer for 20 minutes.
If necessary, add more water to cover.
Add onions and potatoes and simmer for another 20 minutes.
Add cabbage and simmer for 10 minutes.
Serve the warm, sliced meat with broth, beets and vegetables.
Serves 6 to 8
Ingredient
4 lb. corned beef
2 bay leaves
1 Tbsp. caraway seeds
5 black peppercorns
3 parsnips, peeled & diced
5 carrots, peeled & diced
3 turnips, peeled & diced
2 onions, quartered
4 potatoes, peeled & quartered
1/2 head cabbage, cut into wedges
4 beets, boiled until tender, peeled & sliced
Directions
In large heavy pot;
combine corned beef, bay leaves, caraway seeds and peppercorns.
Add water to cover and bring to boil.
Reduce heat and simmer for 2 hours.
Remove the meat from the pot and reserve on a plate.
Add parsnips, carrots and turnips and simmer for 20 minutes.
If necessary, add more water to cover.
Add onions and potatoes and simmer for another 20 minutes.
Add cabbage and simmer for 10 minutes.
Serve the warm, sliced meat with broth, beets and vegetables.