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Corned Beef, Cabbage, And Red Pepper Stew

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If the winter cold is making you feel numb, get into kitchen and whip up this extremely warm and hearty Corned Beef, Cabbage, And Red Pepper Stew. A great combination of spice and vegetable in beef, this Corned Beef, Cabbage, And Red Pepper Stew is an awesome treat for the whole family.
  Cabbage 1 Medium
  Onion 1 Large
  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
  Vinegar 2 Tablespoon
  Sugar 1 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).

Recipe Summary

Difficulty Level: 
Side Dish

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