Corned Beef And Cabbage


Servings: 4 - 6 servings.


What you need:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 to 4 pounds corned beef brisket
pickling spice
water
brown sugar
1/2 head green cabbage -- shredded 1/4 inch thick
3 small sweet onions
2 apples -- peeled and wedged
2 tablespoons margarine
8 small red potatoes -- quartered
1 tablespoon caraway seed


Ready, set, cook!


1. Place the corned beef in a large roasting pan. Add 1/2 inch of
water
and liberally sprinkle the pickling spice in the water around the
meat.
Roast, covered at a temperature of 325 degrees for approximately 3
hours
or until tender.

Hint: To determine the doneness of corned beef, insert a fork, handle
end
first into the thickest part of the meat. If the fork slides
easily,
then it is done.

2. Boil the potatoes in water for 15 minutes or until fork tender.
Remove
from the heat and set aside.

3. In a very large skillet, melt the margarine over medium-high heat.
Add the
onions and sauté, turning occasionally for about 25 minutes. The
onions
should be a very dark brown, not black and they should smell a
little sweet.
When the onions are all browned well, add the cooked potatoes, the
apple
wedges, and the cabbage. Sauté over medium-high heat until the
cabbage has
softened, bring careful not to break up the potatoes. Remove from
the heat.

4. Remove the meat from the over when tender, drain all the juices and
arrange
the cabbage mixture in the bottom of the roaster around the meat
and increase
the oven temperature to 375 degrees. Place the meat and the cabbage
into the
oven, uncovered for 25 to 30 minutes. Remove and allow to rest for
10 minutes.
Serve the meat sliced thinly with the cabbage.





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