Camp Cooking by National Museum Of Forest Service

Author:National Museum Of Forest Service
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2010-06-14T16:00:00+00:00

Corned Beef and Cabbage

3-1/2 to 4-1/2 lbs corned beef brisket

8 c water

2 tsp peppercorns

5 to 7 medium red potatoes, peeled and halved

6 medium carrots, peeled and sliced

1 c brown sugar

1/4 c vinegar

1 large head cabbage

1 Tbsp salt

(Cook from below Dutch oven only)

Wash the corned beef with water and place in a large (12-inch) or extra-large (14-inch) Dutch oven. Cover with water (add more if needed to completely cover meat). Bring to boil for about 5 minutes. Skim froth off surface, add peppercorns (or seasoning packet that came with the meat), and simmer 1 hour per pound. About 45 minutes before completion, skim water, and add potatoes and carrots. At end of cooking time, remove meat and pour a mixture of brown sugar and vinegar over top of the meat (keep meat temporarily warm in an alternative oven). Core and quarter the cabbage, and add it to the water in the Dutch oven. Add salt, and cook until cabbage is tender (about 30-40 minutes). Make sure you pour some of the liquid in the serving dish with the vegetables.

Bill LeVere, Region 4, Regional Office

Forest Service officers in camp on the Deschutes National Forest, Oregon, circa 1930.

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