| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New England | Mike02 | 8 | servings |
INGREDIENTS
| 3 | lb | Fresh uncooked corned beef brisket; – (to 4 lbs) |
| Water | ||
| 2 | tb | Black peppercorns |
| 6 | Carrots; peeled, and | |
| Thickly sliced | ||
| 2 | lg | Turnips; peeled, quartered |
| 12 | sm | White onions; peeled, with root |
| End left intact | ||
| 16 | sm | New potatoes; scrubbed |
| 1 | sm | Cabbage head; outer leaves |
| Removed; quartered |
INSTRUCTIONS
Place beef in large pot and cover with water. Add peppercorns. Bring to a boil, reduce heat, and simmer for 3 1/2 to 4 hours, until fork tender and meat easily releases when pierced. Add vegetables to simmering pot, in stages, during final hour of cooking time: Add onions with one hour of cooking time remaining; carrots and turnips with 45 minutes remaining; cabbage with 30 minutes remaining; and potatoes with 20 minutes remaining. Serve with mustard, pickles, and country rye bread. This recipe yields 8 servings. Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C09 broadcast 03-16-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 04-13-1998 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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