Corned Beef and Cabbage Recipe
Ingredients
| Corned beef | 2 Pound | |
| Cold water | ||
| 2 pounds white cabbage | ||
Directions
1. Rinse the corned beef in cold water, then cover with water in a kettle. Heat to boiling. Skim off foam. Cover and simmer 2 hours or until the meat is tender.
2. Wash the cabbage, remove the heart, cut in quarters and shred on a slaw knife.
3. Twenty minutes before the corned beef is done, remove 2 cups of the broth from the kettle. Skim off the fat and pour the liquid over the cabbage in a separate saucepan. Bring to a boil, cover and simmer about 6 minutes, or until the cabbage is tender. Drain the cabbage. 4. Arrange cabbage on a hot platter. Cover with pieces of the corned beef, which have been sliced across the grain. If preferred, the cabbage may be cut in wedges and simmered 10 minutes in a separate saucepan in liquid from the corned beef. Do not overcook the cabbage. Cook only long enough to make it tender.
2. Wash the cabbage, remove the heart, cut in quarters and shred on a slaw knife.
3. Twenty minutes before the corned beef is done, remove 2 cups of the broth from the kettle. Skim off the fat and pour the liquid over the cabbage in a separate saucepan. Bring to a boil, cover and simmer about 6 minutes, or until the cabbage is tender. Drain the cabbage. 4. Arrange cabbage on a hot platter. Cover with pieces of the corned beef, which have been sliced across the grain. If preferred, the cabbage may be cut in wedges and simmered 10 minutes in a separate saucepan in liquid from the corned beef. Do not overcook the cabbage. Cook only long enough to make it tender.
Chef
