Corned Beef and Mixed Vegetables



1 corned beef brisket (3 to 4 pounds), trimmed

6 to 8 small red potatoes

3 medium carrots, cut into 2-inch pieces

3 celery ribs, cut into 2-inch pieces

2 TBSP chopped celery leaves

2 turnips, peeled and cut into wedges

1 medium head cabbage, cut into 6 to 8 wedges

1/2-pound fresh green beans

3 to 4 ears fresh corn, halved




Place corned beef and enclosed seasoning packet in an 8-quart Dutch oven. Cover with water and bring to a boil. Reduce heat; cover and simmer for 2 hours or until the meat is tender. Add potatoes, carrots, celery, celery leaves and turnips; return to a boil. Reduce heat; cover and simmer for 20 minutes. Add cabbage, beans and corn; return to a boil. Reduce heat; cover and simmer 15-20 minutes or until vegetables are tender. Yield: 6-8 servings.





Click here to view the Bluegrass Breakdown column in which this recipe appeared.


Click here to return to J.D.'s Kitchen Home Page.



Copyright © 2002 - 2010 California Bluegrass Association. All rights reserved.
Comments? Questions? Please email rickcornish7777@gmail.com