Recipes

Tangy Corned Beef and Cabbage Stew

You don't have to be Irish to enjoy this lovely dinner.

  • 3 pounds corned beef, rinsed and cut into 1-inch cubes
  • 3 tablespoon quick cooking tapioca
  • 3 medium carrots, cut into 1-inch pieces
  • 2 medium onions, quartered
  • 1 small head cabbage, cut into 8 wedges (do not remove the heart)
  • 1- 10 1/2 ounce can beef broth
  • 1 soup can water
  • 2 tablespoons wine vinegar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon horseradish (optional)
  • 1/4 cup molasses
  • 3 whole cloves
  • 1 bay leaf
  1. Place corned beef in pot. Sprinkle tapioca evenly over meat.
  2. Spread carrots, onions, and cabbage evenly around and over meat. In a mixing bowl, combine beef broth, water vinegar, dry mustard, horseradish, molasses, cloves and bay leaf. Add to pot.
  3. Cover and simmer at Setting #4 for 6 to 8 hours or until vegetables are fork tender. Remove cloves and bay leaf. Keep warm for serving at Setting #2.
    Makes 6 to 8 servings.