Harps Recipes
http://www.harpsfood.com/Recipes/Detail/5768/
Corned Beef Brisket
Yield: 6 servings
Ingredients
| 3 | pounds | corned beef point brisket | |
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| 3 | medium onions, halved | ||
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| 6 | large carrots, peeled and cut into thirds | ||
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| 6 | medium potatoes, peeled and halved | ||
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| 1 | medium head of cabbage, cut into 6 sections | ||
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Directions:
Place brisket in a large pot and cover with approximately 3 inches of cold water. Bring to a boil, reduce heat to simmer and cook for approximately 2 1/2 hours or until brisket is fork tender.
Add onions, carrots, potatoes and simmer 20 minutes. Remove meat to platter and keep warm. Raise heat to medium high and add cabbage wedges. Cook about 10 minutes until cabbage is tender.
Harps Recipes
http://www.harpsfood.com/Recipes/Detail/5768/
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