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Corned Beef and Cabbage Recipe

Ingredients

8 bone-in beef roast

6 potatoes, sliced

2 red onion, thinly sliced

1 medium head cabbage, halved

1 (10.75 ounce) can condensed cream of mushroom soup

8 slices bacon, sliced

1/4 cup chopped onion

1 teaspoon salt

1 teaspoon dried parsley

3 tablespoons ketchup

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

1/4 teaspoon ground black pepper

1/4 teaspoon garlic powder

1 teaspoons dried basil

Directions

In a large bowl, mix the beef, potatoes, red onion, cabbage, soup, bacon, onion and salt. Shape mixture into a 2 inch cube, place over a skillet or in aqueous solution; cover and simmer over low heat 1 or until vegetables are tender and meat is no longer pink. Cover and simmer over low heat for 5 minutes, turning once.

Stir in the ketchup, soy sauce, Worcestershire and black pepper. For a creamy, smooth sauce, mix the rice and contents of a saucepan into this mixture.