3 pounds flat cut, corned beef--in pkg with spices
6 potatoes -- peeled and quartered
6 carrots -- halved lengthwise
1 medium head cabbage -- cut into 6 wedges
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Trim excess fat. In large saucepan, cover corned beef with water. Simmer 3 to 3 1/2 hours. Add potatoes and carrots. Cover; simmer 15 minutes longer. Add cabbage; cook an additional 15 minutes or until vegetables are tender.
Serving Ideas : Serve with warmed and buttered loaf bread.
NOTES : This recipe requires time, but a minimum of work. Great sandwich leftovers. Plenty of time to clean house while dinner is cooking before company arrives.
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