Corned Beef and Cabbage
Portion Size: 3 oz., 1/4 c. cabbage, 1/4 c. carrots and ½ c. potatoes
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 pounds corned beef, marinated | Trim all visible fat |
| 1 small head of cabbage, | Washed, trimmed and cut into wedges |
| 8 medium potatoes, pared | Washed, peeled and cut up |
| 4 carrots, peeled | Washed, peeled and cut up |
| 1/2 Cup diced onion | Washed, peeled and diced |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large pot cover corned beef with water. | |
| 2 | Bring to boil. | |
| 3 | Cover and simmer for 2 to 3 hours. | |
| 4 | Add potatoes, carrots, onions, and cabbage. | |
| 5 | Simmer 30 minutes more or until vegetables are tender. | Cook until internal temperature reaches 165 F degrees for 15 seconds |
| 6 | Cut corned beef very thin diagonally across the grain. | |
| *** This may also be cooked in a crock pot 8 to 10 hours on low or 6 to 8 hour on high heat |
Posted in Beef Dinner Recipes
