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Show A4 Tuesday, March 1 1, Davis County Clipper 2003 3371 S. Orchard Dr. O Bountiful 8 Phone 292-017- Kfl Za B. Store Hours 6 00 A M - Midnight Closed Sunday We reserve the right to limit quantities Whats more , Irish than traditional corned cabbae'gf. v 2,vS; V 7. fc, r:" Corned Beef and Cabbage t " s ' "' Ingredients: ! j 3 pounds corned beef brisket 10 small russet potatoes S I !m-, fJ with spice packet carrots, peeled and julienned large head cabbage, cut into small wedges Directions: I. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. 2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for IS more minutes. Remove meat and let rest IS minutes. 3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain. Serve with mustard or horseradish if desired. 20 lb. Bag Idaho 1 lb. Bag Peeled Mini Carrots Crisp Green Cabbage Russet Potatoes |