|While everyone else is having their fancy meals this weekend with corned beef, here's one I can throw together with the leftover's, as long as there's some Corned Beef left! This is a tasty great dinner after the festivities of Saint Patrick's Day to use up that meat. This dish is as good to me as trying to use up that leftover Turkey after Thanksgiving to make a great sandwich with.|
Thanks for reading +Curt Iffert
2 lbs cut up leftover cooked corned beef brisket (made from the package instructions)
1 teaspoon all spice
1 pound potatoes cut into chunks
1 1/2 cup finger carrots
1 tablespoon coarsely ground black pepper or less to taste I like black pepper
1 1/2 teaspoons sea salt or more to taste
1/2 cup chopped celery
1/2 cup chopped white onion
2 pounds cabbage cut up
1 1/2 teaspoon garlic powder
1 fresh basil leave
chicken or vegetable broth
Place all ingredients in a large dutch oven cover with chicken broth or vegetable broth around 2 1/2 to 3 quarts of liquid. (I have also used water but the broth will make this tastier).
Simmer for around 2 1/2 hours or until potatoes, cabbage and carrots are tender.