Harps Recipes
http://www.harpsfood.com/Recipes/Detail/204/
Corned Beef and Cabbage with Red Potatoes
Yield: 6 servings
Ingredients
| 3 | pounds | corned beef brisket flat cut | |
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| 1 1/2 | pounds | red potatoes, scrubbed and quartered | |
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| 2 | medium onions, quartered | ||
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| 8 | carrots, thick cut julienne strips | ||
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| 1 | head | green cabbage, cored and quartered | |
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| Mustard (optional) | |||
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| Horseradish sauce (optional) | |||
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Directions:
Fill a large, deep pot with water and bring to a boil (add enough water to cover the meat). Add corned beef. Reduce heat, partially cover pot with a lid and simmer gently 3 to 3 1/2 hours.
Add potatoes, onions and carrots and simmer 15 minutes until almost fork tender.
Add cabbage and simmer 3 minutes longer.
Remove meat and slice against grain.
Serve with cooked vegetables, mustard and horseradish sauce.
Harps Recipes
http://www.harpsfood.com/Recipes/Detail/204/
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