GRAY CORNED BEEF AND CABBAGE VI
Prep Time: 10 Minutes
Cook Time: about 2 Hours and 35 Minutes
Ready In: about 3 Hours and 45 Minutes
Makes about 6 servings
5 pounds gray corned
8 red potatoes, quartered
4 medium carrots, cut into 2 inch pieces
2 medium turnips, peeled and cut into 8 wedges
2 medium onions, sliced
1 large head cabbage, cut into 8 wedges
1. Place the gray corned
beef brisket in an 8-quart Dutch oven and put in enough water
to cover meat.
2. Bring to a boil. Reduce heat
to low, cover and simmer 2 hours or until grey corned beef brisket
is almost tender.
3. Add the red potatoes, carrots,
turnips and onions and continue to simmer for 20 minutes.
4. Add the cabbage, return to
boil. Reduce heat, cover and simmer for 10-15 minutes longer
or until vegetables are fork tender.
5. Remove the cooked gray corned
beef brisket and slice thin and diagonally against the grain.
6. Serve with mustard or horseradish.