Corned Beef, Cabbage, And Red Pepper Stew
|Red bell peppers||2|
|Boiled corned beef/24 ounce corned beef||1 1⁄2 Pound|
|Water||1 Cup (16 tbs)|
|Tabasco sauce||4 Drop|
|Soy sauce||2 Teaspoon|
Cut cabbage into 1 inch wide wedges.
Slice onion into rings.
Remove stems and seeds from peppers; slice into 1/4 inch-wide strips.
Cut corned beef into thin slices.
Using Dutch oven or other heavy pan, arrange half the cabbage on bottom; top with half the onion, peppers, and beef slices.
Repeat layers, using remaining cabbage, onion, peppers, and beef.
Combine water, Tabasco, soy sauce, vinegar, and sugar; pour over foods in pan.
Cover; bring to boil.
Reduce heat; simmer gently until tender (about 30 minutes).