Corned Beef and Cabbage
1 corned beef brisket (2 to 2 ½ pounds) with spice package
1 large head cabbage, cut into small wedges
10 red potatoes quartered
4 cups of water (split)
Rinse cabbage.
Cut cabbage into small wedges.
Remove corned beef brisket and spice package from bag.
Place corned beef brisket in pot.
Add water till it covers the brisket and cabbage.
Put heat on high and bring to a boil.
Then add the contents of the spice package to boiling water.
Cover and cook for 2 ½ to 3 hours till tender.
Then add cabbage and cook for another 15 minutes.
Remove meat and cabbage from pot. Let meat rest for 15 minutes. Slice meat across the grain and serve.
To make this vegetarian use Gardein's
Red Potatoes
You cook them in another pot to avoid them having a cabbage flavor.
Rinse potatoes.
Cut red potatoes into 4 pieces
Place potatoes in another pot.
Add 1 cup of water to cover potatoes.
Put heat on high and bring water to boil.
Cover pot with pot.
Cook for 2 to 3 hours till potatoes are tender.
Vegetarian Version
1 Package of Gardein Beefless Tips.
1 teaspoon black peppercorns
1 bay leaves, crumbled
1/2 teaspoon dried leaf thyme
2 cups vegetarian broth
Onion Powder (to taste)
Garlic Powder (to taste)
Rinse cabbage.
Cut cabbage into small wedges.
Place Gardein Beefless Tips in a pot.
Add Soup.
Put heat on high and bring to a boil.
Then add the spices to boiling water.
Cover and cook for an hour till tender.
Then add cabbage and cook for another 15 minutes.
Products:
Corned Beef and Cabbage
Spices
Beefless Tips
Fresh Vegetables
Soup
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