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| 1 | Corned Beef Brisket, 2 - 2 1/2 pounds |
| 1 Teelöffel | Whole black peppers (or the seasoning packet included with the meat) |
| 2 | bay leaves |
| 2 mittel | Potatoes, peeled and quartered |
| 3 mittel | carrots quartered |
| 1 mittel | Rutabaga, peeled and cut into chunks |
| 1 mittel | Onion, cut into wedges |
| 1 klein | Cabbage. cut into wedges |
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This comes from the Better HOmes and Gardens New Cook Book 1989.
Place meat in a dutch oven, adding juices and spices from package. Add water to cover meat. Add peppers and bay leaves. Bring to boiling, reduce heat. Cover and simmer 2 hours or until almost tender.
Add carrots, potatoes, and rutabaga. Return to boiling, reduce heat, cover and simmer 10 minutes. Add cabbage cover, cook 15-20 minutes until tender. Discard bay leaves before serving.
We do not generally like rutabaga, but it adds a wonderful flavor to this dish. However, it does not smell great. Don't let that fool you. We like to eat the cabbage the next day after it has had a chance to soak all of the juices and flavor from the pan. Deeeeeeelicious!
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