Corned beef and cabbage good anytime with crusty bread or yeast rolls.
Ingredients
3 pounds corned beef, trimmed of fat
4 cups water
1 tbsnp Chicken Soup Base
2 tspn Garlic Flakes
1 tspn Cracked Black Pepper
2 Bay Leaves
8 small new potatoes
4 medium carrots, peeled and quartered
4 small boiling onions, halved
3 small turnips, peeled and cut into eighths
1 small head cabbage, cut into wedges
Horseradish Mustard
Directions
1. Place corned beef, water, chicken soup base, garlic flakes, cracked pepper and bay leaves in large kettle or Dutch oven; bring mixture to a boil.
2. Cover and reduce heat; simmer for 2-1/2 hours or until meat is tender. Remove meat from kettle and keep warm. Add potatoes, carrots, onions, and turnips to water in kettle; add more water if necessary to cover vegetables. Bring to a boil, then simmer gently for 15 minutes.
3. Add cabbage wedges and continue to simmer for an additional 10 to 15 minutes or until vegetables are tender; remove from water with slotted spoon. To serve, slice meat into thin slices and place on serving platter. Surround meat with vegetables. Serve with Horseradish Mustard.
Makes 8 servings.
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