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What You Need
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• 1 corned beef brisket, trimmed
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o Spices for corned beef: peppercorns, garlic, & bay leaves. Whole cloves optional. •8 allspice berries. •1 teaspoon black peppercorns. •2 bay leaves, crumbled. •2 fresh thyme sprigs or about 1/2 teaspoon dried leaf thyme
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• 6-8 small red potatoes
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• 3 medium carrots, cut into 2 inch pieces
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• 3 celery ribs, cut into 2 inch pieces
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• 2 T chopped celery leaves
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• 2 turnips, peeled and cut into wedges
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• 1 medium head cabbage, cut into 6 to 8 wedges
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• ½ lb green beans
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How You Make It
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Place corned beef and spices in an 8 qt Dutch oven. Cover with water and bring to a boil. Reduce heat; cover and simmer for 2 hours or until the meat is tender. Add potatoes, carrots, celery, celery leaves and turnips; return to a boil. Reduce heat; cover and simmer to 20 minutes. Add cabbage & beans and return to a boil. Reduce heat; cover and simmer 15-20 minutes or until vegetables are tender.
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