Campfire Corned Beef and Cabbage
Make this in a Dutch oven, pressure cooker, solar cooker, saucepan or slow cooker. Canned corned beef takes the guesswork out of cooking corned beef brisket until it’s tender enough. The meat breaks up, making it a snap to serve without messy slicing.
12-ounce can corned beef
4 medium potatoes, scrubbed and quartered
Small cabbage, cut in quarters
Large carrot, peeled and cut in matchsticks
1 ½ cups water
1 beef bouillon cube
1 teaspoon dry mustard powder
Scrape excess fat from corned beef and place in pot, breaking it up with a fork. Add remaining ingredients. Cook until vegetables are tender, stir and spoon into shallow soup plates. Serves 4. Complete the menu with chunky bread for sopping up the tangy broth.
Dutch Oven: Put everything in a Dutch oven and place on well-started coals, Bring up coals on the sides and place some on the lid if oven is flat-lidded. Check for doneness after an hour and every half hour after that. If necessary, keep adding fresh, hot coals from your "feeding" fire.
Saucepan: Bring to a boil, cover, reduce heat and simmer 20 to 30 minutes or until vegetables are tender
Pressure cooker: bring to full pressure for 2 minutes, turn off heat, let pressure normalize on its own.
Solar: Put everything in a solar cooker and cook until vegetables are tender.
Slow cooker: put everything in the cooker and cook 5 hours on Low or 2 ½ hours on High.
See more of Janet Groene's RV-ready recipes at CampAndRVCook.