Corn Beef and Cabbage
Ingredients
- 4-5 pounds beef brisket
- 3 1/2 - 4 quarts water enough to cover brisket
- 4 beef bouillon cubes
- 2 tablespoons olive oil
- 1 cup onions diced
- 1/2 cup carrots diced
- 1/2 cup celery diced
Cabbage
- 2 tablespoons olive oil
- 1 head cabbage shredded
- 1 onion sliced
- 1 carrot julienned
- salt and pepper to taste
Instructions
- Clean the brisket and set aside.
- In a large stockpot, add water and beef bouillon. Cover and boil for 2 ½ hours.
- In a small skillet, add oil and sauté onions, carrots and celery until onions are translucent.
- Add onions, carrots and celery to boiling water and add brisket.
- Lower heat and continue boiling for remaining hours.
- In a separate large skillet, add oil until heated.
- Add remaining ingredients, cabbage, onions and carrots.
- Sauté for 15 – 20 minutes.
- Once the brisket is done, add to a plate with cabbage.
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Can’t wait to try this recipe. It looks delicious like all your others.