Jaci Fry

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St. Patricks Day

Posted by Valerie on December 19, 2009

Corned Beef & Cabbage

1 3.5 lb Corned Beef Brisket
8 cups Chicken broth or Water
4 large Bay Leaves
6 large Dried Peppers
4 or 5 cloves of Garlic
1 t. Peppercorns
1 T. 5 Spice
3 lg. Onions quartered
8 – 10 smalish Potatoes
1 head Cabbage cut into 6ths
2 or 3 Carrots

H20 to cover brisket & bring to a boil. Then turn down to a slow simmer.
After about 30 min. skim off any foam. Then add:
Dried Red Peppers
Bay Leaves
5 Spice

Cook according to package (about 50 min per pound)
Add: potatoes & onions 30 min. before done.
Cabbage 15 min. before done. Do not over cook cabbage.


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