Irish Boiled Dinner
|Corned beef brisket||2 Kilogram|
|Condensed onion soup||1 Can (10 oz) (284 Milliliter)|
|Garlic clove||1 Medium, minced|
|Rosemary||1 Milliliter, crushed (1/4 Teaspoon)|
|Carrots||6 Medium, cut into 1 inch pieces|
|Potatoes||6 Medium, quartered|
|Celery||125 Milliliter, cut into 1 inch pieces|
|Green cabbage head||1 Medium, cut into wedges|
|Water||45 Milliliter (3 Tablespoons)|
|Flour||45 Milliliter (3 Tablespoons)|
Rinse corned beef; place in large heavy pan.
Add soup and seasonings; cover; cook over low heat for 3 1/2 hours.
Add carrots, potatoes and celery; place cabbage on top; cover.
Cook about 1 hour or until all ingredients are tender.
Remove meat, vegetables and bay leaf.
Gradually blend water into flour until smooth.
Slowly stir into sauce.
Cook, stir until thickened.