| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
|
1 |
servings |
INGREDIENTS
| 1 |
|
Corned beef brisket; 3 to 4 pound |
| 1 |
|
Cabbage; cut into wedges |
| 4 |
|
Carrots; quartered |
| 2 |
|
Onions; halved and then quartered |
| 4 |
|
Boiling potatoes; peeled, halved and then quartered |
|
|
Water as needed |
INSTRUCTIONS
Rinse brisket under water to remove pickling spices and brine. Place
brisket in a large Dutch Oven and add water to cover. Bring to
boiling, reduce heat and simmer until tender (about 2 1/2 to 3
hours). Remove corned beef and set aside. Add all vegetables except
cabbage to cooking liquid, cover and cook for 25 minutes. Add
cabbage, cover and continue cooking until cabbage is tender, 15 to 20
minutes. Add cooked corn beef and heat through.
Posted to bbq-digest by Rich McCormack <macknet@cts.com> on Mar 08,
1999, converted by MM_Buster v2.0l.
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