Serves: 8
Total Calories: 466

3 to 4 pounds corned beef brisket
6 to 8 red potatoes, washed
2 medium onions, quartered
4 to 6 carrots, cut into 1-inch chunks
3 celery stalks, cut into 1-inch chunks
1 head cabbage, cored and cut into wedges
salt, pepper and seasonings
3 to 4 cups water

Trim off excess fat from corned beef. Boil with seasonings in a deep 14-inch Dutch oven for about 1 1/2 hours. Add vegetables and continue to boil until vegetables are nearly done, but still firm. Add cabbage and cook entire mixture until vegetables are tender.

Save any leftover corned beef for making sandwiches for lunch with rye bread and some sauerkraut, along with dill pickles. Try this with corned venison if you can. Our local butcher corns venison for us and its delicious.

Spiced with More Tall Tales - Meats

Nutritional Facts:

Serves: 8
Total Calories: 466
Calories from Fat: 225

More Recipes from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook:
Baked Elk Heart With Sage Dressing
Barbequed Beef Brisket
Barbequed Spareribs
Beef And Asparagus
Blue Cheese Lamb Chops
Bob's Lasagna
Butch's BBQ Sauce
Corned Beef & Cabbage
Curried Venison
Dutch Chinese Casserole
Dutch Oven Barbeque Brisket
Dutch Oven Elk Rib Or Brisket Barbeque
Dutch Oven Lasagna
Dutch Oven Tamale Pie
Easy Dutch Oven Lasagna
Elk N' Kraut
Elk Rosemary
Garden Pot Roast
Ham And Noodle Casserole
Hank's Spaghetti Sauce
Jambalaya
Kraut And Dogs
Lamb Shanks With Garlic
Leg Of Ram Or Lamb
Liver And Onions
Middle Fork Spareribs
Mike’s Dutch Oven Barbeque Pork Rib Dinner
Musselshell White-Tail Feast
Parmesan Pork Steak
Pasta And Meat Balls
Pat's Beef Brisket
Pork Chops 'N' Kraut
Pork Or Chicken Bake
Roast Leg Of Lamb
Roast Pork With Sweet And Sour Sauce
Rock Salt Prime Rib
Scout Burger
Short Ribs With Dumplings
Spicy Italian Red Beans And Rice
Stuffed Acorn Squash
Stuffed Flank Steak
Stuffed Peppers
Swiss Steak
Tangy Glazed Hams
White-Tail Stir Fry