Yield: 1 servings
|\N \N||HOLIDAYS, TASTE OF HOME|
|\N \N||-into wedges 1 med. cabbage, cut into 6-8 wedges 1/2|
3-4 lb. corned beef brisket, trimmed 8 sm. red potatoes 3 med.
carrots, cut into 2" pieces 3 ribs celery, cut into 2" pieces 2 Tbsp.
chopped celery leaves 2 each. turnips, peeled and cut lb. fresh green beans 4 ears corn, halved Place corned beef and enclosed seasoning packet in an 8-qt. Dutch oven. Cover with water and bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. Add potatoes, carrots, celery leaves and turnips; return to a boil. Reduce heat; cover and simmer for 20 minutes. Add cabbage, beans and corn; return to a boil.
Reduce heat; cover and simmer 15-20 minutes or until vegetables are tender.
Serves: 6-8 From: "Taste of Home" Magazine, Feb/Mar 1995 From: Debbie Carlson Date: 04-02-95 (159) Fido: Cooking