Recipe courtesy of Better Homes and Gardens.
Makes 6 servings
Prep: 20 minutes
Cook: 2 hours 30 minutes
One 2- to 2-1/2-pound corned beef brisket*
1 teaspoon whole black pepper
2 bay leaves
3 medium carrots, quartered lengthwise
2 medium parsnips or 1 medium rutabaga, peeled and cut into chunks
2 medium red onions, cut into wedges
10 to 12 new potatoes (1 pound)
1 small cabbage, cut into 6 wedges (1 pound)
1. 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 until meat is almost tender.
2. 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 until vegetables and meat are tender. Discard bay leaves. Remove meat from pot. Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter. Makes 6 servings.
*Note: If your brisket comes with an additional packet of spices, add it instead of the pepper and bay leaves called for in the ingredient list.
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