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TRADITIONAL
GRAY CORNED BEEF AND CABBAGE III
Prep Time: 15 Minutes
Cook Time: 4 Hours
Ready In: about 1 Hours
and 30 minutes
Makes 5 to 6 servings
Ingredients:
3 lbs. gray corned beef
1 rib celery
1 tsp. peppercorns, crushed
4 whole cloves
1 bay leaf
1/4 tsp. crushed red pepper
1 clove garlic, minced
6 potatoes
6 carrots
1 turnip
6 sm. onions
1 head cabbage
water
Directions:
1. In a 6 quart Dutch
oven, place gray corned beef and cover with water.
2. Bring to a boil; lower heat
and simmer for 15 minutes. Skim the top for any fat residue.
3. Add the celery, peppercorns,
cloves, bay leaf, red pepper and garlic then simmer for about
3 1/2 hours or until beef is tender. Check the meat by inserting
a fork. Fork should be inserted and withdrawn with ease. DO NOT
OVERCOOK.
4. Meanwhile, peel the carrots
and halve lengthwise. Set aside.
5. Peel the potatoes and cut
into quarters. Set aside.
6. Peel the turnip and peeled
and cut into chunks. Set aside.
7. Cut the green cabbage into
6 wedges. Set aside.
8. Peel and slice the onions.
Set aside.
9. Add potatoes and carrots;
cook for 15 minutes.
10. Add turnips and onions and
cook until vegetables are tender; add cabbage during last 10
minutes. |
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