| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New England | 1 | Servings | |
INGREDIENTS
| 1 | Corned Beef Brisket, 2 – 2 1/2 pounds | |
| 1 | ts | Whole black peppers (or the seasoning packet included with the meat) |
| 2 | Bay leaves | |
| 2 | md | Potatoes, peeled and quartered |
| 3 | md | Carrots, quartered |
| 1 | md | Rutabaga, peeled and cut into chunks |
| 1 | md | Onion, cut into wedges |
| 1 | sm | Cabbage. cut into wedges |
INSTRUCTIONS
This comes from the Better HOmes and Gardens New Cook Book 1989. Place meat in a dutch oven, adding juices and spices from package. Add water to cover meat. Add peppers and bay leaves. Bring to boiling, reduce heat. Cover and simmer 2 hours or until almost tender. Add carrots, potatoes, and rutabaga. Return to boiling, reduce heat, cover and simmer 10 minutes. Add cabbage cover, cook 15-20 minutes until tender. Discard bay leaves before serving. We do not generally like rutabaga, but it adds a wonderful flavor to this dish. However, it does not smell great. Don't let that fool you. We like to eat the cabbage the next day after it has had a chance to soak all of the juices and flavor from the pan. Deeeeeeelicious! Posted to EAT-L Digest 06 Dec 96 From: Valerie L Larson <[email protected]> Date: Sat, 7 Dec 1996 11:01:00 -0500
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