Corned Beef and Cabbage
Source of Recipe
BentHalo
List of Ingredients
5 pounds corned brisket of beef
6 peppercorns or packaged pickling spices
1 bay leaf
2 carrots, cut into 2 pieces
4 medium turnips, halved
1 onion, peeled and quartered
1 small medium green cabbage, cut into 6 wedges
4 tablespoons melted butter
Recipe
Place corned beef in a large Dutch oven with water to cover;
add peppercorns and bay leaf.
Cover and bring to a boil; reduce heat
and simmer 4 to 5 hours until tender, skimming fat occasionally.
During the final hour of simmering, add carrots, turnips, and onion.
During last 20 minutes, add cabbage.
Transfer meat to a cutting board, and thinly slice against the grain.
Arrange on a platter with vegetables.
Brush with butter and serve with mustard on the side.
This recipe can also be prepared in a crockpot.
Place all ingredients except vegetables in crockpot;
ook on low 8 hours; add vegetables and cook 1 hour more.
Servings: 6
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