Yield: 8 Servings
|4 pounds||Corned beef brisket|
|8||Potatoes, red skinned|
|3 mediums||Carrots; cut in 2" pieces|
|2 mediums||Rutabagas; peeled and cut in wedges|
|1 medium||Cabbage head; cut in wedges|
: 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