Corned Beef and Cabbage

Adapted from a recipe supplied to an unknown internet site (long before I knew I should remember that kind of thing) courtesy of a Mrs. Buckeye.  Thank you Mrs. Buckeye.  Whoever you are.

A package of corned beef brisket (whatever size fits your pot)
2 onions, quartered
Tarragon vinegar (or some sort of flavored vinegar)
small potatoes, whole
Carrots, sliced or baby carrots, whole
1 cabbage head sliced
2 cups of water

Combined it all in your pot with the carrots on the bottom and the cabbage on the top.  Cover and cook on low 10-12 hours or high 6-7 hours.  Perfect!

Click here to read more about Sarah's "ethnic" cooking


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