| 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 <MOOSE10475@AOL.COM>
Date: Sat, 7 Dec 1996 11:01:00 -0500
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