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.