Wednesday, March 9, 2016

Corned Beef and Cabbage

2 lb. well-trimmed corned beef boneless brisket or round
2 lb. potatoes, peeled and quartered
1 small onion, quartered
1 clove garlic, minced
1 small head green cabbage, cut into 6 wedges

Pour enough cold water on corned beef in 5-quart Dutch oven just to cover.  Add potatoes, onion and garlic.  Heat to boiling; reduce heat.  Cover and simmer until beef is tender, about 2 hours.
Remove beef to warm platter; keep warm.  Skim fat from broth.  Add cabbage.  Heat to boiling; reduce heat. Simmer uncovered 15 minutes.

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