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| OLD-FASHIONED BOILED CORNED BEEF DINNER | |
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1 corned beef brisket 1 onion 3 stalks celery, cut 1-inch pieces 1 bay leaf 1 clove garlic or garlic powder 2 tsp. peppercorns 5 carrots, cut in 2-inch pieces 4 white potatoes, cut in half 1 cabbage, cut in wedges Place brisket in a Dutch oven, add enough water to cover. Add onion, celery, peppercorns, bay leaf and garlic. Bring to a boil and reduce heat and simmer for 3 hours or more until tender. Remove brisket and strain broth. Return broth to pan, add carrots. Cook for about 5 minutes, then add potatoes, cook until done. Remove carrots and potatoes and add cabbage, cook until done. Do not over cook. Slice brisket thinly across the grain. Serves 8 to 10. | |
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recipe reviews #64338
Gloria O'Neill (Minnesota) says:
This recipe seems to be normal compared to what I do. However these are comments that could savor the flavor and add richness to any recipe for corned beef dinner. Suggestion: For 3 to 4 lb. roast, add 1/2 cup apple cider vinegar to water that nearly covers the roast in a roasting pan. Add spices to the water then add 1/2 cup brown sugar and sprinkle on top of the meat. At 1 hour intervals turn roast over to keep very moist. Bake at 350°F for 50 minutes per pound.
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