Tuesday, August 24, 2010

Corned Beef And Cabbage Stew

It's been awhile since I've added anything here. What with moving and other things I just haven't had time to post too many things. So I'm just going to have to resign myself to the fact that I will only post when I have the time (which is rare these days).

Here's a recipe I want to try. We love corned beef and cabbage as well as a good stew so this should be a win-win for us.


  • 1-1/12 pounds of corned beef

  • 1/2 a head of cabbage

  • 3 potatoes

  • 4 carrots

  • Pepper(optional)

  1. Fill a large pot about half-way with water and set it to boil.

  2. Cut the corned beef into bite size pieces. Keep in mind the corn beef will shrink a bit when it cooks. The size of bite is up to you.

  3. When the water is boiling carefully slid the chunks of corned beef into the boiling water. Leave to boil for 3-4 hours. Careful of boil over. Meat should be soft and tender to bite.

  4. While the meat cooks, cut the carrots and potatoes into chunks and set aside for now until the meat is 10-15 before ready, it should still be a little tough to bite, then slid in the carrots and potatoes.

  5. When meat is nearly ready, tear bits of the cabbage off and drop into the water. The cabbage will only need about 5 minutes to cook and add it’s flavor to the broth. Add the pepper now if you are using it. Serve.

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