Corned Beef and cabbage, onions, carrots and potat |
| Name: |
Ruth Fisher |
| Base: |
McGuire Airforce Base |
| Recipe: |
Feeds 4 - 5 people, depending on size of meat.
Ingredients:
1 3-4 pound corned beef or larger
1 pound of regular carrots peeled
1 1/2 pounds of well scrubbed small potatoes
1 good size head of cabbage, cut in fourths keeping the core on.
Spice packet included with meat.
You need a pan big enough to hold all ingredients.
Open package of corned beef and remove spice packet. Rinse corned beef and packet well. Put corned beef in pan big enough to hold corned beef and vegtables. Open packet and sprinkle over meat. Add water to cover meat. Cover pan, bring to boil, then turn to simmer for 2 hours. At the end of 2 hours, add peeled onions; unpeeled, but well scrubbed potatoes and peeled carrots to the pan, then add salt to taste, then cover pan and cook for another 1 1/2 hours. Now take cabbage and cut in fourths, keeping the core on. Add cabbage to pan on top of meat, salt to taste, cover and simmer for another 1 1/2 hours.
When veggies are soft and cabbage is done, the food is all done. Let meat rest 5 minutes and then cut on the grain.
Place all veggies in big bowl and serve. |
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