| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
New England |
Ethnic, Meats |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Corned beef brisket |
| 6 |
|
Carrots |
| 2 |
|
Turnips — * see note |
| 6 |
|
Onions |
| 6 |
|
Potatoes |
| 1 |
|
Cabbage head |
INSTRUCTIONS
* Substitute rutabagas for turnips if desired.
Cut meat into serving-sized pieces, cover with water and bring to a boil.
Lower heat and simmer for approximately 3-1/2 hours. Remove meat and keep
warm. Scrub the vegetables and cut into quarters or cubes. Cut the cabbage
into 6 wedges. Bring the broth to a boil; add carrots, turnips, onions and
potatoes. Cook for 15 minutes. Add cabbage and cook for 15-20 minutes
longer. Arrange meat on serving platter and place vegetables around the
meat in an attractive pattern. Sprinkle all with fresh ground black pepper.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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