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Enjoy this recipe from 101 Stovetop Suppers.
Submitted by: Heidi McInnish from Chula Vista, CA
2 to 3 onions, chopped
1-1/4 lbs. baby carrots
3-lb. corned beef brisket with seasoning packet
1/2 c. malt vinegar
Optional: 1/4 c. Irish stout
1-1/4 lbs. redskin potatoes
1 to 1-1/2 heads cabbage, cut into serving-size wedges
Garnish: coarse-grain mustard, Dijon mustard
Place onions, carrots, corned beef, seasoning packet, vinegar and stout, if using, in a large stockpot. Add enough water to just cover beef. Cover and bring to a boil. Reduce heat to medium-low and simmer for 2-1/2 to 3 hours, until beef is tender. Add potatoes and cabbage. Increase heat to high; cover and simmer for 8 to 10 minutes. Reduce heat to medium and simmer an additional 15 minutes, or until potatoes are tender. Remove vegetables to a serving dish; place beef on a cutting board. Let rest 3 minutes; slice against the grain. Serve with vegetables and mustards. Serves 6 to 8. | |
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Place onions, carrots, corned beef, seasoning packet, vinegar and stout, if using, in a large stockpot. Add enough water to just cover beef. Cover and bring to a boil. Reduce heat to medium-low and simmer for 2-1/2 to 3 hours, until beef is tender. Add potatoes and cabbage. Increase heat to high; cover and simmer for 8 to 10 minutes. Reduce heat to medium and simmer an additional 15 minutes, or until potatoes are tender. Remove vegetables to a serving dish; place beef on a cutting board. Let rest 3 minutes; slice against the grain. Serve with vegetables and mustards. Serves 6 to 8. |
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