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Author Notes: Beef Stew has been a favorite for as long as I can remember--something my Mom used to make when I was little, and I began fixing, using a crock pot, in early marriage when we were working hard, and trying to grow a family. We particularly like corned beef, cooked until it just falls apart and served over cabbage and potatoes, with corn bread on the side. —Annelle
pounds Corned Beef point cut roast, without too much fat
Enough beef broth to cover roast
large sweet onion, peeled and quartered
tablespoon black peppercorns
teaspoon freshly ground nutmeg
medium sized new potatoes
cabbage cut into eight pieces
Salt and Pepper to taste
- 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!)
- Remove roast from pan and cover with foil. Adjust seasoning of liquid in soup pot with salt and pepper.
- 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.
- While vegetables are cooking, remove excess fat from meat and discard. Shred meat with forks.
- When vegetables are done, return shredded meat to pot and serve with cornbread.
- This recipe was entered in the contest for Your Best Beef Stew