The Internet's Most Comprehensive Recipes Collection
Corned Beef and Cabbage
Ingredients:
• 1 corned beef brisket
• 1 large head cabbage (preferably savoy)
• 8 peppercorns
• 6 cloves garlic, whole peeled
• 4-5 parsnips
• 1-2 turnips
• 2 bay leaves
• 1 pound carrots, peeled
• 6 large potatoes
• 1 stalk celery, thinly sliced
• 3 whole cloves
• 1/2 tsp Old Bay seasoning
• 1/4 tsp black pepper, ground
Preparation:
Wash brisket. Make small X slits in the meat and insert garlic and cloves pieces.
Place the meat into a stockpot (at least 8 quarts). Cover the meat with water. Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery. Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2-3 hours, or until meat is nearly tender.
Meanwhile, prepare vegetables. Quarter the cabbage, peel potatoes, carrots, turnips and parsnips. Slice vegetables into 2 inch chunks.
During last half hour, add remaining vegetables and cook until tender.
Drain and serve with yellow mustard.
Share Your Thoughts
Post new comment
Copyright 2010 © The Platinum Recipes Collection