Description:

Hearty combination of corned beef and vegetables

Source:

c/o Nick Sundberg

Serves/Makes:4

Ingredients

• 2 lbs (.9 kg). corned beef brisket, raw
• 6 cloves garlic
• 1 quart (950 ml) water
• 1 small cabbage, quartered
• 1 medium onion, sliced
• 3 medium potatoes, cut into one-inch pieces
• 2 cups (475 ml) root vegetables (carrots, parsnips, turnips and/or rutabagas)
• 1 quart (950 ml) chicken broth

Preparation

• Place the beef in a large Dutch oven.
• Add the water and garlic.
• Bring to a boil.
• Reduce the heat, cover, and simmer until tender (about 2 1/2-3 hours).
• Remove the beef and allow to cool slightly.
• Slice across the grain about 1/4-inch thick.
• Serve over the vegetables.
• Vegetables:
• Bring the broth to a boil in a medium sauce pan.
• Add the vegetables, cover, and reduce the heat.
• Simmer until tender, 45 to 60 minutes.

Comments

Serve with horseradish sauce (1 Tablespoon prepared horseradish, 1 Tablespoon mayonnaise and 1/2 cup sour cream).