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Corned
Beef Dinner
| 1 – 3 lb. corned beef brisket, trimmed
of excess fat
4 c water 2 garlic cloves, minced 2 bay leaves ½ t salt 8 small new potatoes, unpeeled 4 medium carrots, peeled and quartered 4 small onions, halved 1 medium head cabbage, cut into thin wedges Place brisket in a Dutch oven. Add water,
garlic, bay leaves and salt; bring to a boil over high heat. Cover, reduce
heat to low, and simmer 2½ hours. Add potatoes, carrots and onions;
cook, covered, 10 minutes. Add cabbage; cook, covered, 15 to 20 minutes
or until vegetables are tender. Remove the bay leaves before serving. Serves
6.
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