| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Home1 | 1 | servings | |
INGREDIENTS
| 3 | lb | Corned beef |
| 2 | Carrots – cut | |
| 1/2 | lb | Boiling onions – peeled |
| 1 | Green cabbage – quartered | |
| 1 | ts | Dry mustard |
| 1/2 | bn | Fresh thyme |
| 12 | Sprigs fresh parsley | |
| Pepper to taste |
INSTRUCTIONS
Directions: In a large pot, place the corned beef, carrots, onions, dry mustard, thyme, parsley, potatoes and pepper to taste. Cover with cold water and place over high heat. Bring to a boil, then skim off any scorn from the top of the pot. Cover and simmer gently for one hour. Add the cabbage and continue to cook for about 1 1/2 hours covered. Drain the water and reserve for soup stock. Serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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