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Ingredients:
- 1 cured corned beef, about 4 pounds
- 1 cup water
- 1 head cabbage, cut in 6 wedges
- 3 to 4 medium carrots, peeled
- 3 small onions, peeled
- 4 to 6 potatoes, peeled and halved
- 1/2 cup water
Preparation:
Place meat on a rack in a large Dutch oven; add 1 cup water. Cover and bake at 325° for 2 1/2 hours. Arrange vegetables around meat; add 1/2 cup of water. Bake another 30 minutes, or until vegetables are tender.
Serves 6.
Serves 6.
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