Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Corned beef brisket
Water
8 Potatoes, red skinned
3 md Carrots; cut in 2" pieces
2 md Rutabagas; peeled and cut in
-wedges
1 md Cabbage head; cut in wedges

: Place brisket in an 8 quart Dutch oven and pour in enough water
to cover meat. Bring to a boil, reduce heat to simmer and let simmer
for 2 hours or until brisket is fork tender. Add root vegetables and
simmer another 20 minutes.
: Add cabbage and return to a boil. Reduce heat, cover and simmer
10 to 15 minutes longer or until vegetables are fork tender.
: Remove beef from Dutch oven and slice thinly, across grain.
Place in center of serving dish and surround with vegetables. Serve
with mustard or horseradish.
: Source: Daily News food section, 3/14/96 From: Karl Lembke Date:
10 Aug 96

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