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Corned Beef and Cabbage Recipe
You don't have to be Irish to love corned beef and cabbage with boiled potatoes.
Corned beef and cabbage good anytime with crusty bread or yeast rolls.
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
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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Content copyright © 2013 by Vannie Ryanes. All rights reserved.
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