Corned Beef and Cabbage
From cookbook author Diane Rossen Worthington. 4 to 5 pounds corned beef 4 carrots, peeled and cut into 2-inch chunks 3 parsnips, peeled and cut into 2-inch chunks 6 small red skinned potatoes, unpeeled 1 large green cabbage, quartered or cut into wedges Place the corned beef in water to cover along with the pickling … Continue Reading →