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Corned Beef and Cabbage Recipe

Ingredients

1 pound beef brisket

2 1/2 tablespoons Worcestershire sauce

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon sugar

1 teaspoon paprika

1 teaspoon black pepper

2 teaspoons dried thyme

2 teaspoons dried rosemary

1 teaspoon dried marjoram

1 teaspoon dried parsley

1 teaspoon dry mustard

salt and pepper to taste

1 cup chopped celery

2 teaspoons paprika

1 cup canned tomato sauce

1 cup chopped onion

1 cup cooked ham

Directions

In a medium saucepan, heat oil over medium heat; add carrots and saute for about 15 minutes. Remove carrots, and place them in a large saucepan with water to cover. Pour over warm water, and bring to a boil. Stirring constantly, cook 5 minutes. Reduce heat to low, and bring to a gentle simmer.

Meanwhile, in a small bowl, combine the Worcestershire sauce, onion powder, garlic powder, sugar, paprika, black pepper, thyme, rosemary, marjoram, parsley, mustard, salt and pepper. Pour over beef and cabbage. Cover, and cook 2 to 3 minutes. Stir and cook until cabbage is tender. Toss with celery and tomato sauce. Heat through. Cover, and allow to cool. Cover, and store in refrigerator.

Heat a large skillet over high heat. Bring the celery and tomato sauce to a simmer. Stir in onion, ham, celery, tomato sauce, onion mixture, celery mixture and celery sauce while stirring to moisten. Serve hot or cold.