Yield: 8 Servings
Measure | Ingredient |
---|---|
4 pounds | Corned beef brisket |
8 \N | Whole cloves |
1 quart | Beer or ale |
\N \N | Cold water |
8 \N | Peppercorns |
2 \N | Bay leaves |
⅛ teaspoon | Garlic powder |
8 smalls | Potatoes; peeled |
8 smalls | Onions; peeled |
2 \N | Stalks celery cut in fourths |
1 \N | Head cabbage; cut in eighths |
8 \N | 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, .