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Jiggs' Corned Beef And Cabbage |
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Serves: 6 Print this Recipe3 pounds corned beef 1 rib celery 1 teaspoon peppercorns crushed 4 cloves whole 1 bay leaf 1/4 teaspoon red bell peppers crushed 1 clove garlic minced 6 potatoes boiling, pared and quartered 6 carrots halved lengthwise 6 turnips small, halved 6 onions small 1 head cabbage cut into 6 wedges Place corned beef in large heavy kettle and cover with water. Bring to boil; lower heat and simmer for 15 minutes. Skim residue from surface as it rises. Add celery, peppercorns, cloves, bay leaf, red pepper, and garlic. Simmer for 3 to 3 1/2 hours or until beef is tender. Add potatoes and carrots; cook for 15 minutes. Remove celery and bay leaf. Cut meat into thin slices; arrange on large heated platter with vegetables. Spoon some cooking liquid over meat slices just before serving. * Use corned beef round, if available, as it has less fat than the brisket. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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