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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CORNED BEEF & CABBAGE Recipe

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This recipe for CORNED BEEF & CABBAGE is from DREW FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lb. corned beef brisket
1 tsp. whole peppercorns
1 bay leaf
6 potatoes, peeled, quartered
6 carrots, pared & halved lengthwise
1 cabbage, cut into 6 wedges
10 oz. bag frozen peas
Directions:
Directions:
Place brisket, peppercorns, & bay leaf in a stockpot & cover with cold water. Cover the pot; simmer on low for 3 to 3 1/2 hours. Add potatoes & carrots; cover & simmer 15 minutes more. Add cabbage & peas; cover & simmer 15 minutes.
Check to be sure potatoes & cabbage are done, then serve. Good with cornbread.

 

 

 

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