Yield: 8 Servings
|4 pounds||Corned beef brisket|
|1 quart||Beer or ale|
|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, .