Corned Beef Brisket and Cabbage

by Catherine

Take your corned beef brisket (about 2 lbs.) and place it in a dutch oven with enough water to cover the meat. (About 4 cups)

Cut up a small onion and mince a clove of garlic and add it to the water.

Add 2 Tablespoons of cider vinegar & 2 Tablespoons of sugar.

Add 1/2 teaspoons of pepper. Heat to boiling then reduce heat, cover, and simmer untill beef is tender. About 2 hours.

(Or... you can bake it in the oven at 325 degrees for 3-4 hours - depending on the size of your corned beef brisket . If you prepare your brisket this way you can add carrots and diced potatoes about 1/2 way through baking. Then for the last 1/2 hour add a small head of cabbage cut in wedges.)

When done on the stove... after meat is cooked, remove it to a warm platter and keep warm.

Then add a small head of cabbage cut in wedges, petite carrots, and diced potatoes to broth.

Heat to boiling then reduce heat and simmer uncovered for 15 minutes.

I prefer to cook it in the oven in a large casserole simply because you don't have to watch it as closely. Also, the longer you cook the meat (I lean toward 4 hours) the more tender it is.

Serve with a tossed salad, or applesauce and bread to complete the meal.

Source:

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