MARCH 17, 2007
PLANTATION AND GARDENS
Corned Beef and Cabbage Soup
2 Lb. - Corned Beef (2 to 3)
7 Cups - Beef Stock
1/2 Cup - Coarsely Chopped Onion
2 - Garlic Cloves (Sliced).
6 - New Potatoes (Unpeeled and Quartered).
3 - Carrots (Cut into Julienne)
2 Cups - Frozen Sweet Peas
6 Cups - Very coarsely chopped cabbage
In 5 quart pot, combine corned beef and stock.
Bring to a boil.
Reduce heat; cover and simmer for 15 minutes.
Add onion, garlic.
Simmer covered an additional 3 to 4 hours or until meat is tender.
Remove meat from broth; cool.
Skim fat from broth.
Cut meat into bite-size pieces; return to broth.
Stir in carrots and potatoes.
Bring to a boil.
Reduce heat; cover and simmer 15 minutes.
Stir in cabbage.
Simmer covered an additional 15 minutes or until all vegetables are tender.
Makes 10 (8 oz.) Servings
