| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Cabbage, Corned-beef, Dutch-oven, Camping |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Well trimmed corned beef boneless brisket or round |
| 1 |
sm |
Head green cabbage, cut into 6 wedges |
| 6 |
md |
Carrots cut into quarters |
| 1 |
sm |
Onion, quartered |
| 1 |
|
Clove garlic, crushed |
INSTRUCTIONS
Pour enough cold water on corned beef in dutch oven to just cover. Add
onion and garlic. Heat to boiling, reduce head. Cover and simmer
until beef is tender, about 2 hours. Remove beef to warm platter,
keep warm. Skim fat from broth. Add cabbage and carrots, heat to
boiling. Reduce heat and simmer uncovered 15 min.
From: John Davis Date: 03-24-94
Posted to MM-Recipes Digest V4 #9 by maintech@ne.infi.net on Mar 09,
99
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