Corned beef & cabbage #2

Yield: 8 Servings

Measure Ingredient
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

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