1 corned beef brisket, about 4 pounds
1 small bay leaf
6 peppercorns
2 to 3 rutabagas, cut in chunks
1 pound carrots, or about 8 to 10, trimmed, scraped, and left whole
12 small whole onions, peeled
6 medium potatoes, peeled
1 medium head of cabbage, cut in wedges
1 small bay leaf
6 peppercorns
2 to 3 rutabagas, cut in chunks
1 pound carrots, or about 8 to 10, trimmed, scraped, and left whole
12 small whole onions, peeled
6 medium potatoes, peeled
1 medium head of cabbage, cut in wedges
method
1. Place meat in a deep stock pot or kettle; cover with water.
2. Add bay leaf and peppercorns.
3. Bring to a boil; skim off foam. Reduce heat, cover, and simmer for 3 hours.
4. Add vegetables; simmer for about 45 minutes longer, or until vegetables and meat are tender.
5. Serve corned beef surrounded with vegetables.
2. Add bay leaf and peppercorns.
3. Bring to a boil; skim off foam. Reduce heat, cover, and simmer for 3 hours.
4. Add vegetables; simmer for about 45 minutes longer, or until vegetables and meat are tender.
5. Serve corned beef surrounded with vegetables.
serving amount
serves 8 - 10
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