Corned Beef Dinner
This version of the classic corned beef and cabbage dinner is a hearty and satisfying, one-pot meal.
1 (3-pound) corned beef brisket, trimmed
4 cups water
2 garlic cloves, finely minced
2 bay leaves
1/2 teaspoon salt
8 small new potatoes, unpeeled
4 medium carrots, scraped and quartered
4 small boiling onions, halved
1 medium head cabbage, cut into thin wedges
- Place brisket in a Dutch oven. Add water, garlic, bay leaves and salt; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours.
- Add potatoes, carrots and onions; cook, covered, 10 minutes. Add cabbage; cook, covered, 15 to 20 minutes or until vegetables are tender. Remove the bay leaves before serving.
Makes 6 servings.