| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 8 | Servings | |
INGREDIENTS
| 4 | lb | Corned beef brisket |
| 8 | Whole cloves | |
| 1 | qt | Beer or ale |
| Cold water | ||
| 8 | Peppercorns | |
| 2 | Bay leaves | |
| 1/8 | ts | Garlic powder |
| 8 | sm | Potatoes; peeled |
| 8 | sm | Onions; peeled |
| 2 | Stalks celery cut in fourths | |
| 1 | Head cabbage; cut in eighths | |
| 8 | Carrots; cut in thirds |
INSTRUCTIONS
Place corned beef, studded with cloves, in large kettle & add beer or ale & sufficient water to cover. Bring to a boil, skim if necessary. Add peppercorns, bay leaves & garlic powder. Reduce heat & simmer covered for about 3 hours. Add potatoes, onions, celery, cabbage & carrots. Simmer for 1 additional hour. Remove bay leaves. Serve sliced meat with vegetables on a large platter. MAJ JOHN P. FANNING From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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