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Young Ohana Recipes

beef tomato
corned beef brisket
cowboy stew
kalua pork
pork adobo
pork & broccoli
pork chops & mushroom gravy
pork wrapped in seaweed
steak fajitas
sweet n sour pork


Corned Beef Brisket and Cabbage

3-5 lbs corned beef brisket, rinsed
3-5 potatoes, peeled and cut into 2" slices
1 head cabbage, cut into 2" wedges
1-2 cans asparagus
1 bay leaf
sprinkle of oregano
sprinkle pepper corns
sprinkle of thyme

Start rice.

Cover brisket with water in a large pot or casserole. Add spices. Bring
water to a boil and remove from heat. Wipe the inside of pot or casserole with
a paper towel, being careful not to burn your fingers. Return pot to heat and
simmer for 45 minutes per pound. Before the last 45 minutes of cooking time,
adjust soup for saltiness by removing liquid and adding water if necessary.
Add potatoes for the last 45 minutes of cooking time and the cabbage and
asparagus for the last 15 minutes of cooking time.

Serve with rice.