Savannah Corned Beef Dinner |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (4- to 5-pound) corned beef brisket, trimmed |
2 bay leaves |
1 1/2 teaspoons whole cloves |
1 1/2 teaspoons whole peppercorns |
1 medium cabbage, cut into wedges |
6 medium potatoes, peeled and cubed |
6 medium carrots, scraped and cut in julienne strips |
4 medium onions, peeled and quartered |
fresh parsley sprigs (optional) |
Directions:
1. Place brisket in a large Dutch oven; cover with water. Add spices. Bring to a boil and cover; reduce heat, and simmer for 2 1/2 hours or until brisket is tender.
2. Add cabbage; cover and simmer 10 minutes. Add potatoes, carrots, and onions; cover and simmer an additional 20 minutes or until vegetables are tender.
3. Remove brisket to a warm platter; slice thinly across the grain. Remove vegetables from liquid, discarding spices; place on platter with sliced brisket. Garnish with parsley, if desired.
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