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| Home -> [Beef, Cereals, Dinner, Entrees] -> [Classic corned beef dinner Recipe] |
Classic corned beef dinner
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Beef, Cereals, Dinner, Entrees |
Rating: |
0 |
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Ingredients:
| 4
| lbs | Corned beef brisket | | 12
| oz | Bottle of beer | | 1
| small | Onion, peeled | | 1
| | Bay leaf | | 1/2
| tsp | Whole cloves | | 4
| | Black peppercorns | | 2
| | Stalks celery with leaves | | 8
| | Potatoes, peeled and halved | | 8
| large | Carrots, peeled and halved | | 1
| med | Head green cabbage | | | Quartered |
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Procedures:
| 1 | Place the brisket in a deep kettle and add cold water to just cover. | | 2 | Add the beer, onion, bay leaf, cloves, peppercorns and celery. | | 3 | Cover and bring to a boil. | | 4 | Immediately reduce the head and let simmer about 4 hours (about ?to 1 hour per pound of meat) until tender. | | 5 | About 30 minutes before the meat is done, remove and discard the onion and celery. | | 6 | Skim the excess fat from the liquid. | | 7 | Add the potatoes and carrots; simmer 15 minutes. | | 8 | Add the cabbage quarters and simmer an additional 15 minutes, or until the vegetables are done to the desired tenderness. | | 9 | Note: additional water can replace the beer in this recipe |
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