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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Corned Beef and Cabbage Recipe

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This recipe for Corned Beef and Cabbage is from Favorite Recipes from Susan's Kitchen, 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:  
2-3 lb chunk of corned beef
1-2 potatoes for each guest
carrots cut into 3" chunks
1 large onion, cut in quarters.
Celery, if desired.
Large head of cabbage, cut in 8 wedges.
Directions:
Directions:
Cover corned beef with cold water and bring to a boil and skim foam off. Turn down heat to low and simmer till fork tender -- 2-3 hours. Take out meat and put in low oven to keep warm.

To juice, add potatoes, carrots, onion, celery, and cook until vegetables are almost done. Add cabbage wedges and simmer till tender -- 15 min or more.

Serve with sliced corned beef.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is off of the hand-written recipe card written by Grandma Madlaine Bohnker (my mother's mother). She was an Irish girl, and loved this dish. In her later years living in a senior citizens residence condo, she made this recipe every St. Patrick's Day and took servings of it all through the building to her friends. It always makes me think of her.

 

 

 

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