Corned beef #2

Yield: 8 Servings

Measure Ingredient
4 pounds Corned beef brisket
8 Whole cloves
1 quart Beer or ale
Cold water
8 Peppercorns
2 Bay leaves
⅛ teaspoon Garlic powder
8 smalls Potatoes; peeled
8 smalls Onions; peeled
2 Stalks celery cut in fourths
1 Head cabbage; cut in eighths
8 Carrots; cut in thirds

Place corned beef, studded with cloves, in large kettle & add beer or ale & sufficient water to cover. Bring to a boil, skim if necessary. Add peppercorns, bay leaves & garlic powder. Reduce heat & simmer covered for about 3 hours. Add potatoes, onions, celery, cabbage & carrots. Simmer for 1 additional hour. Remove bay leaves. Serve sliced meat with vegetables on a large platter.

MAJ JOHN P. FANNING

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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