Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Preserving Meats >> Corned Beef 02

Print this Recipe    Corned Beef 02

Corned Beef and Cabbage

5 pounds corned brisket of beef
6 peppercorns, or packaged pickling spices
3 carrots, peeled and quartered
3 onions, peeled and quartered
1 medium-sized green cabbage, quartered or cut in wedges
Melted butter (about 4 tablespoons)

Place the corned beef in water to cover with the peppercorns or
mixed pickling spices (in supermarkets, these often come packaged
with the corned beef). Cover the pot or kettle, bring to a boil,
reduce heat and simmer 5 hours or until tender, skimming occasionally.
During the last hour, add the carrots and onions and cover again.
During the last 15 minutes, add the cabbage. Transfer meat and
vegetables to a platter and brush the vegetables with the melted
butter. Serve with boiled parsley potatoes, cooked separately. (The
stock can be saved to add to a pot roast or stew instead of other
liquid.)

Serves 6

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.