Corned Beef & Cabbage
4 lb. corned beef
4 c. water
6 oz. Guiness
2 onions
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
rutabagas
onions
carrots
cabbage
I didn't put any amounts in here, because you'll want to add what you need to feed your family.
You know what I've never even had corned beef! Looks yummy and simple, though! Thanks so much for coming by and linking up with us at the #HomeMattersParty – please send your blogging friends our way, and we hope to see you all on Friday!
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