Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 3 to 4 pounds corned beef brisket
- 1/2 cup chopped onion
- 1 bay leaf
- 6 midium potatoes, peeled and quartered
- 8 carrots, peeled and halved
- 1 medium head cabbage, cut into 6 to 8 wedges
From: Helen Uecker, of Iron Ridge, WI
Makes: 6 to 8 servings
Place the brisket in a Dutch oven, add water to cover the meat. Then add the onions and bay leaf. Cover and simmer for 3 to 4 hours OR until meat is tender.
Add the potatoes and carrots to the pot, let simmer for 15 minutes.
Add the cabbage wedges to the pot, and continue simmering an additional 15 minutes.
Remove the bay leaf and discard.
Cut the meat into serving size pieces and serve with the vegetables and the cooking liquid.
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