Casseroles, Main Dishes

Corned Beef and Cabbage Dinner

  • 2 to 2 1/2 pound Corned beef brisket
  • 3 medium Carrots, quartered lengthwise
  • 2 medium Parsnips, peeled and quartered
  • 2 medium Red onions, peeled and wedged
  • 10 to 12 New potatoes
  • 1 small Cabbage, wedged

    • Trim fat from meat. Place in a 4-to 6-quart pot; add juices and spices from package of beef. Add enough water to cover meat. Add pepper and bay leaves. Bring to boiling; reduce heat. Simmer, covered,about 2 hours or till meat is almost tender.

    Add carrots, parsnips or rutabaga, and onions to meat. Return to boiling;reduce heat. Simmer, covered, for 10 minutes. Scrub potatoes; halve or quarter.Add potatoes and cabbage to pot. Cover and cook about 20 minutes more or till vegetables and meat are tender. Discard bay leaves. Remove meat from pot. Thinly slice meat across the grain. Transfer meat and vegetables to a servng platter. Makes 6 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Deborah Hummer of Martinsburg, WV. 

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