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For a great and simple corned-beef dinner: Purchase packaged 3-4 lb. corned-beef with spices, place in *large* stew pot or Dutch oven, cover with hot water (2" above meat), bring to boil; lower heat and simmer for 3 to 3-1/2 hrs. During the last 40 minutes, add 10 small/medium pared potatoes halved (larger ones quartered), and 10 pared carrots each cut in 3" pieces; after 10 minutes add one large head of cabbage cut in 8 wedges, sprinkled with salt and pepper to taste, and simmer for the additional 30 minutes; little more if cabbage not yet tender*. Be sure to thinly slice corned-beef across the grain. Cover and refrigerate any leftovers immediately after serving.
*Note: Add a bit of water if/when necessary.
|Sheri Ann Richerson|