WebTo cook, remove meat from brine and pat dry. Add to Dutch oven with 1 quart chicken stock then add enough water to cover the meat by an inch. Add carrots, celery and onion, and …
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WebTransfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and …
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Web1. Add olive olive to a soup pan or large dutch oven; heat on medium high. 2. Add carrots, celery and onion and saute for 5-7 minutes. 3. Add corned beef and shredded cabbage. Saute until cabbage starts to wilt. 4. Add …
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