| 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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