Corned Beef, Cabbage, Potatoes, and Carrots

recipe
Katheryn Flournoy adds carrots and red potatoes to her late mother-in-law's recipe.

Yield:

Makes 6 to 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Cook: 3 Hours, 30 Minutes

Ingredients

1 (3- to 3 1/2-lb.) package corned beef brisket with spice packet
1 pound small red potatoes, halved
8 ounces baby carrots
1 pound cabbage, coarsely chopped

Preparation

1. Place corned beef, fat side up, and contents of spice packet in a large Dutch oven; cover with water, and bring to a boil over medium-high heat. Cover, reduce heat, and simmer 2 hours and 45 minutes or until fork-tender.

2. Skim and remove fat from surface. Add red potatoes and baby carrots. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes. Add cabbage, and simmer 15 more minutes or until vegetables are tender.

Note:

Katheryn Flournoy, Baton Rouge, Louisiana,

March 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note