Corned Beef and Cabbage Dinner

Ingredients

  • 2 to 2 ½ corned beef brisket*
  • 1 t. whole black pepper
  • 2 bay leaves
  • 3 medium carrots – quartered lengthwise
  • 2 medium parsnips or 1 medium rutabaga, peeled and cut into chunks
  • 2 medium red onions, cut into wedges
  • 10 -12 new potatoes (1 lb)
  • 1 small cabbage, cut into 6 wedges (1 lb)

Directions

  • Trim fat from meat 
  • Place in a 4 to 6 quart pot; add juices and spices from the package of beef 
  • Add enough water to cover the meat
  • Add pepper and bay leaves 
  • Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until the meat is almost tender
  • Add carrots, parsnips or rutabaga and onions to the meat. Return to boiling; reduce heat. Simmer covered for 10 minutes. 
  • Scrub potatoes and halve or quarter. Add potatoes and cabbage to the pot. Cover and cook about 20 minutes until the vegetables and meat are tender. 
  • Discard bay leaves. Remove meat from pot. Thinly slice meat across the grain. 
  • Transfer meat and vegetables to a serving platter. 
  • Makes 6 servings.

*If your brisket comes with an additional packet of spices, add it instead of the pepper and bay leaves called for in the ingredient list!

(Better Homes and Gardens, March 1997)

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