Recipe of the Month
from The American Gourmet Collection Cookbook
A great, easy to prepare one-dish meal for those chilly Fall evenings, this is a classic American favorite direct from New England.
One 3 to 4 Pound Corned Beef Brisket Old Fashioned Corned Beef and Cabbage
4 Medium Potatoes, Peeled
4 Medium Carrots, Peeled
2 Medium Onions
1 Small Cabbage, Cored
Salt to Taste
Pepper to Taste1. Place meat in a large cooking pot, adding juices and spices from package, if desired. Add water to cover meat.
2. Bring to boiling; reduce heat and simmer, covered, about 2 hours or until meat is almost tender.
3. Quarter potatoes and carrots and onions. Add to the cooking pot, cover, and return to boiling.
4. Reduce heat and simmer 15 minutes. Cut cabbage into wedges; add to cooking pot.
5. Cover; cook 15 to 20 minutes more, or until meat and vegetables are tender.
6. Season with salt and pepper after transferring all to a serving platter.
7. Serve with Pepper Sauce (Such as Tabasco Peppers in Vinegar) and Horseradish Sauce.
Serves 4-6.
The American Gourmet Collection Cookbook by Paul & Kerri Elders is available by mail or at Barnes and Noble.
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