Today I made one of the most goodest corned beef and cabbage dinners we have had using a recipe from Cook's Country.
Take and trim corned beef.
Put 4 cups of chicken broth and 4 cups of water in a dutch oven.
Add one roughly chopped in quartered onion, some sliced carrots, and a few ribs of sliced celery.
Add spice packet.
Add corned beef.
Cover and cook in 300*oven for 4 1/2- 5 hours until tender.
Take beef and set in a dish and keep warm.
Drain vegetables and liquid through fine mess strainer and retain the liquid. Disgard solids. Or if you're like my wife save them for something to eat later.
Return liquid to Dutch Oven on stove top.
Put in a half stick of butter.
Add some chopped potatoes, celery, carrots, onions, and chopped cabbage. Season with salt and pepper and bring to boil and simmer until vegetables are tender about 20 minutes.
I added the beef back in for the last four or five minutes to reheat.
Place beef in serving dish and surround with vegetables.
That's about it. I had a four pound piece of corned beef and did not have any left overs with only three of us. Carole wants me to go get another one tomorrow and cook it because she like this so much.
Dee
Dee