Yield: 1 servings
|2 pounds||Well trimmed corned beef 1 sm onion, quartered|
|Boneless brisket or round 1 clove garlic, crushed|
|1 small||Head green cabbage, cut into 6 wedges|
|6 mediums||Carrots cut into quarters|
Pour enough cold water on corned beef in dutch oven to just cover.
Add onion and garlic. Heat to boiling, reduce head. Cover and simmer until beef is tender, about 2 hours. Remove beef to warm platter, keep warm. Skim fat from broth. Add cabbage and carrots, heat to boiling. Reduce heat and simmer uncovered 15 min.
Submitted By JOHN DAVIS On 03-23-95