Tangy Corned Beef and Cabbage Stew

Tangy Corned Beef and Cabbage Stew

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


Makes 6 to 8 servings.


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


Place corned beef in pot. Sprinkle tapioca evenly over meat.

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.

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.

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