Easy Corned Beef and Cabbage Dinner

Ingredients:

• 6 thick sliced deli cut red corned beef
• 1 small cabbage, thickly cut
• 2 stalks celery, sliced
• 2 sweet onions, quartered
• 1 lb carrots, cut in chunks
• 1 small turnip, cut up in small pieces
• 4 whole white potatoes, peeled, cut in quarters
• 1 small cabbage, sliced thickly
• 3 large cloves of garlic, sliced
• 2 bay leaves
• Seasonings; black pepper, minced garlic, parsley, thyme, rosemary, basil,
• 1 Tbsp sugar
• 1 tsp salt
• 1 carton (32oz) chicken broth
• 1 Tbsp vinegar or I used a Tbsp of Greek salad dressing

Steps:

1. Using a large covered skillet. Prep all your vegetables. Have everything ready, plus your spices.
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2. Start with potatoes, carrots, celery, onions, garlic, (everything except the meat and cabbage). All in the skillet. Turn heat on high! When it starts to sizzle but not burn, pour 1/2 the chicken broth over the vegetables, stir and cover. Turn heat down to medium. For 15 minutes. Add more broth as needed. Cover and simmer for 15-20 minutes until potatoes are a bit tender.


3. Then lay across the 6 slices of meat and then put all the cabbage on top spreading it evenly over. Cover for about 10-15 minutes or until tender.

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4. Turn heat off. Keep covered. Open the can of beets.

5. Serve in a wide deep bowl, getting a little of everything. Put some beets on the side! I was very surprised by the good flavor and the tender meat!