Mar 11 2009
Dutch Oven Corned Beef & Cabbage
Corned Beef & Cabbage
2 lb Well trimmed corned beef boneless brisket or round
1 sm Head green cabbage, cut into 6 wedges
6 md Carrots cut into quarters
1 sm Onion, quartered
1 Clove garlic, crushed .
Pour enough cold water on corned beef in dutch oven to just cover. Add onion and garlic. Heat to boiling, reduce head. Cover and simmer until beef is tender, about 2 hours. Remove beef to warm platter, keep warm. Skim fat from broth. Add cabbage and carrots, heat to boiling. Reduce heat and simmer uncovered 15 min.
