Yields 8 Portions
4 pounds Corned beef brisket
8 large cubed Potatoes
3 medium chopped Carrots
2 medium peeled, cubed Rutabagas
1 medium chopped Cabbage
Level of Difficulty:
2 Hours 30 Minutes
This recipe has not been reviewed
Place brisket in an 8 quart Dutch oven and pour in enough water to cover meat. Bring to a boil, reduce heat and simmer for 2 hours or until brisket is fork tender.
Add potatoes, carrots and rutabaga; simmer another 20 minutes.
Add cabbage and return to a boil. Reduce heat, cover and simmer 10 to 15 minutes longer or until vegetables are fork tender.
Remove beef from Dutch oven and slice thinly, across grain. Place in center of serving dish and surround with vegetables. Serve with mustard or horseradish.
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