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Categories:Viewed: 54 - Published at: 3 years ago
Ingredients
- 3 to 4 lb. corned beef brisket
- 4 medium potatoes, peeled and chopped
- 4 carrots, chopped
- 1 small cabbage, cored and chopped
- 3 parsnips (optional)
- 2 rutabagas (optional)
- 1 to 2 medium onions (optional)
Method
- Place brisket in large Dutch oven; cover with water.
- Bring to boil.
- Reduce heat and simmer until tender.
- Remove meat.
- Add vegetables, except cabbage.
- Cover and cook 15 minutes.
- Add cabbage; cook until tender, approximately 15 to 20 minutes.
- Add brisket; heat until hot.
- Season to taste.
