Corned Beef and Cabbage
INGREDIENTS:
- 1 corned beef brisket, about 4 pounds
- 1 small bay leaf
- 6 peppercorns
- 2 to 3 rutabagas, cut in chunks
- 1 pound carrots, or about 8 to 10, trimmed, scraped, and left whole
- 12 small whole onions, peeled
- 6 medium potatoes, peeled
- 1 medium head of cabbage, cut in wedges
PREPARATION:
Place meat in a deep stock pot or kettle; cover with water. Add bay leaf and peppercorns. Bring to a boil; skim off foam. Reduce heat, cover, and simmer for 3 hours. Add vegetables; simmer for about 45 minutes longer,or until vegetables and meat are tender.
Serve corned beef surrounded with vegetables.Corned beef dinner serves 8 to 10
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Technorati Tags: Corned Beef, Cabbage, Irish
