Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 3 to 4 Lbs. corned beef brisket
- 8 small onions
- 8 medium carrots
- 4 potatoes, pared and halved or quartered
- 2 turnips, cubed, if desired
- 1 medium green cabbage, cut into wedges
- caraway seed, if desired
Makes: 8 servings
Notes:
To carve the meat, cut thin diagonal slices across the grain at a slanting angle.
If there are any left overs, chop it up and add chopped beets the next day to make Red Flannel Hash.
Place brisket in a large kettle; cover with cold water. Cover tightly; simmer for 3-1/2 hours or until tender.
Skim fat from liquid. (put meat back in)
Add onions, carrots, potatoes and turnips. Sprinkle with caraway seed. Cover; and simmer for 20 more minutes.
Remove meat to warming platter. Add cabbage; simmer uncovered for 10 to 15 minutes longer or until all vegetables are tender.
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