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2 to 2-1/2 Lb. Corned Beef Brisket
1 Tsp. black pepper
1 Medium onion (cut in
thick slices, then quarter slices)
2 medium potatoes, quartered
(washed, but unpeeled)
Small bag baby carrots or
2 medium carrots, cut in slices
1 small cabbage, cut into wedges
Corned Beef & Cabbage
Trim fat from brisket. Place brisket in a 4-6 quart pan, add juices and spices from corned beef package. Add enough water to cover the meat, and bring to a boil. Lower heat and simmer, covered, about 2 hours. Add onion, potatoes and carrots. Bring to a boil again, then simmer for 10-15 minutes. Add cabbage. Cover and cook an additional 15-20 minutes, until cabbage is done.
Remove meat from pot and let stand 20-30 minutes, then slice thin across the grain. Transfer meat to a serving platter, surround with veggies and serve.
Remove meat from pot and let stand 20-30 minutes, then slice thin across the grain. Transfer meat to a serving platter, surround with veggies and serve.
Instructions:
Ingredients:
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Main Dishes
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