Corned Beef Stew With Cabbage And Potatoes

1. 1

   Place roast in large soup pan, cover with beef broth and bring to a boil. Skim foam from pot and discard. Lower heat, so beef will cook at a low simmer. Add onion, peppercorns, bay leaves and nutmeg. Cover and cook for 2 1/2 to 3 hours, or until meat is very tender and beginning to fall apart. (You can certainly use a crock pot to cook this roast!)

2. 2

   Remove roast from pan and cover with foil. Adjust seasoning of liquid in soup pot with salt and pepper.

3. 3

   Add potatoes to cooking liquid and cook at a slow simmer for about 15 minutes, then add cabbage, cover pot and cook for another 10 minutes, until potatoes and cabbage are tender. Remove and discard bay leaves.

4. 4

   While vegetables are cooking, remove excess fat from meat and discard. Shred meat with forks.

5. 5

   When vegetables are done, return shredded meat to pot and serve with cornbread.

* Per serving · 4 servings · Values may vary.

No additional tips available.