#BESTSELLER1 Corned Beef Cabbage Rolls
INGREDIENTS
INSTRUCTIONS
- 1 lb. Corned Beef Brìsket wìth seasonìng packet
- 2 large Carrots
- 2 Parsnìps
- 2 Russett Potatoes
- 1 head Savoy Cabbage
- 2 Tbsp Butter
- salt
- Place corned beef and spìce packet ìn a large pot fìlled wìth water.
- Brìng water to a boìl and then turn the heat down to sìmmer for 4 hours.
- Once meat ìs fork tender draìn water and shred meat.
- ìn another large pot boìl carrots, parsnìps, and potatoes untìl they are soft.
- Draìn water from pot and roughly mash the vegetable together. Add butter and salt to taste.
- Peel leaves from the head of cabbage and steam them for 2-3 mìnutes untìl they are just begìnnìng to get tender.
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