Sunday, March 17, 2013
Corned Beef & Cabbage
4 lb. corned beef
4 c. water
6 oz. Guiness
Put your corned beef in a large dutch oven. Add water and beer and then cut up your onions and toss them in. Bring to a full rolling boil. Then, turn the heat down to low and cover. Let this simmer until tender. About 50 minutes per pound.
About a half hour before it's done, you'll want to add your vegetables. I make it the way my Grandma always did. The vegetable I use are:
small red potatoes
I didn't put any amounts in here, because you'll want to add what you need to feed your family.