Scrapbooking tools, stamps, dies, cutters and many other accessories-save money
Corned Beef and Cabbage Soup |
| Published: November 26, 2007, 7:53 am |
|
2 Lb. corned beef -- (2 to 3) 7 C. water 1 beef flavor bouillon cube or 1 tsp. instant beef bouillon 1/2 C. coarsely chopped onion 2 garlic cloves -- sliced 6 peppercorns** 2 whole cloves** 6 new potatoes -- unpeeled and quartered (see note) 3 carrots -- cut into julienne strips 6 C. very coarsely chopped cabbage In 5 quart Dutch oven, combine corned beef and water. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Skim off any scum that rises to the surface. Add bouillon cube, onion, garlic, peppercorns, cloves and bay leaf. Simmer covered an additional 3 to 4 hours or until meat is tender. Remove meat from broth; cool. skim fat from broth. Cut meat into bite-size pieces; return to broth. Stir in carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Stir in cabbage. Simmer covered an additional 15 minutes or until all vegetables are tender. Remove peppercorns, cloves and bay leaf. Makes 10 (1 1/4 cup) servings. **If corned beef is packaged with its [ Full article ] |
 Blog link
Rating: 0 
|
No Comments...