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Recipe By : Louise
Serving Size : 6
Categories : Entree, Meats
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3 pounds corned beef brisket (or a "Daisy" ham)
6 carrots
2 turnips ( Substitute rutabagas for turnips if desired)
6 ribs of celery
1 large onion
6 potatoes
1 cabbage head
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1. Cut meat into serving-sized pieces, cover with water and bring to a boil. Lower heat and simmer for approximately 3-1/2 hours. Remove meat and keep warm.
2. Scrub the vegetables and cut into quarters or cubes. Cut the cabbage into 6 wedges.
3. Bring the broth to a boil; add carrots, turnips, onions and potatoes. Cook for 15 minutes. Add cabbage and cook for 15-20 minutes longer.
4. Arrange meat on serving platter and place vegetables around the meat in an attractive pattern. Sprinkle all with fresh ground black pepper and sea salt.
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