Serves: 6
Prep.Time :10 + 3-1/2 hours baking
1 5-6 pound corned beef brisket
1 onion cut in chunks
1 stalk celery cut in chunks
1 carrot cut n chunks
Seasoning packet from beef package
2 cups dry Vermouth
Water
4 large garlic cloves -- sliced
2 bay Leaves
1 teaspoon dried Thyme
Preheat oven to 250 degrees. Place onions, celery and carrot in the bottom of a large Dutch oven; Sprinkle the cocntents of the seasoning packet over the vegetables, then place the corned beef on top. Pour wine over all and add enough water to barely cover meat and vegetables. Top with the sliced garlic, bay leaves and thyme. Cover tightly; bake 3 hours or until beeef is tender.
Remove meat to a platter and tent with foil to keep warm in the oven.
If sauce id desired, strain pot juices into small saucepan, pressing on vegetables to get all juices; discard vegetables. Skim fat from surface; bring to boil; boil 5 minutes to concentrate. Adjust for the seasonings if needed. Serve sauce with meat and cabbage.
Nutrition Information (Beef Only): Per 4 oz. serving 200 Calories Sugars 0 g; Total Cabohydrates 0 g; Fat 14 g; Sodium 950 mg; Cholesterol 55 mg; Protein 15 g; Fiber 0 g; Potassium 200 mg
Copyright © 2013 Carol Stevens, Shaboom's Kitchen, All Rights Reserved