Recipe number 18087 is

Corned Beef & Cabbage #2

The ingredients are:
4 lb Corned beef brisket Water 8 Potatoes, red skinned 3 medium Carrots, cut in 2" pieces 2 medium Rutabagas, peeled and cut in wedges 1 medium Cabbage head, cut in wedges

The recipe yield is:
8 Servings

: Place brisket in an 8 quart Dutch oven and pour in enough water to cover meat. Bring to a boil, reduce heat to simmer and let simmer for 2 hours or until brisket is fork tender. Add root vegetables and simmer another 20 minutes. : Add cabbage and return to a boil. Reduce heat, cover and simmer 10 to 15 minutes longer or until vegetables are fork tender. : Remove beef from Dutch oven and slice thinly, across grain. Place in center of serving dish and surround with vegetables. Serve with mustard or horseradish. : Source: Daily News food section, 3/14/96 From: Karl Lembke Date: 10 Aug 96

Vegetables; Meats

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