3 to 4 lb. Harris ranch boneless beef chuck roast
1 tbsp. Vegetable or olive oil
1 large onion, chopped
1 can (141/2 ounces) peeled whole tomatoes, cut up, undrained
2 lb. Medium red potatoes, cut into quarters
1 tbsp. Cornstarch, dissolved in 2 tablespoons water
1 can (4 ounces) chopped green chilies, undrained
2 tbsp/ chopped fresh parsley
Seasoning:
2 cloves garlic, crushed
1 tbsp. Chili powder
1 tbsp. Ground cumin
1 tsp. Salt
1/2 tsp. Cracked black pepper

Directions:

1. Place meat in an 8-quart Dutch oven and out it enough water to cover meat. Bring to a boil. Reduce heat to low, cover and simmer 2 hours or until brisket is almost tender. Add red potatoes, carrots and rutabagas. Continue to simmer for 20 minutes. Add cabbage, return to boil. Reduce heat, cover and simmer for 10-15 minutes longer or until vegetables are fork tender. Remove corned beef and slice thin and diagonally against the grain. Serve with high-quality mustard or Harris ranch Horseradish. Serve 6 to 8.

Reviews - 0 | Overall Rating -