Irish One Pot Dinner

What You Need:

1 large onion, halved and sliced thin

2 celery stalks, sliced thin

2 lbs. deli corned beef, sliced thick

2 large russet potatoes, unpeeled and cut into 1/2 in. cubes

2 C of carrots, sliced

1 head of green cabbage, chopped

1/2 C of beef broth

1/4 t of allspice

1/4 t of salt

1/4 t of pepper

2 bay leaves

How to Make It:

Spray a cast iron Dutch oven well with a non stick cooking spray.

Set the oven temperature to 450 degrees and preheat the oven.

Separate the onion slices and layer into the bottom of the prepared pan.

Scatter the celery over the onions.

Place the corned beef over the top of the onions and celery.

Layer the potatoes over the meat.

Scatter the carrots over the potatoes.

Stuff as much cabbage into the pot as it can hold.

Pour the beef broth into a measuring cup.

Add the allspice, salt and pepper and whisk until there are no lumps.

Pour the mixture over the top of the cabbage.

Place the bay leaves into the pan.

Cover and bake 30 minutes.

Remove the bay leaves and spoon the sauce over each serving.

Makes 4 servings

Raw corned beef can be used in place of the deli corned beef.  If you are using deli corned beef, be sure it is sliced thick to keep it from becoming a crumbly mess.  If you would like more sauce add more beef broth to your pan.  The amount will depend on how juicy you want your dish so add about 2 T at time until it is just the right amount.

Preparation Time:  approximately 20 minutes

Baking Time:  approximately 30 minutes

Total Time:  approximately 50 minutes

Nutritional Information:  (approximate values per serving)

Calories 298; Fat 16g; Carbohydrates 22g; Cholesterol 16 mg; Sodium 1422 mg; Protein 17g;

Fiber 5g