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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 6 |
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I'm not Irish, so I'm not sure about the authenticity of this dish, but it sounded tasty. Could also be cooked in a crockpot. Ingredients:
4 lbs corned beef brisket |
1 can onion soup |
4 peppercorns, whole |
1 clove garlic, minced/crushed |
1 bay leaf |
1/4 teaspoon rosemary, crushed |
6 carrots, cut in 1 inch pieces |
6 potatoes, quartered |
1/2 cup celery, cut in 1 inch pieces |
1 head cabbage, wedged |
3 tablespoons water |
3 tablespoons flour |
Directions:
1. Rinse corned beef, place in large heavy pan.
2. Add soup and seasonings.
3. Cover and cook over low heat for 3 and 1/2 hours.
4. Add carrots, potatoes, celery, top with cabbage.
5. Cover and cook for 1 hour or until vegetables are tender.
6. Remove meat, vegetables and bay leaf.
7. In separate bowl, mix flour and water until smooth.
8. Pour flour mixture into sauce and cook until thickened.
9. Add meat and vegetables back to pot, heat through and serve.
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