#935 - Beef and Cabbage

(by Shirley McNevich)

2 or 3 lb. sirloin tip roast
2 tsp. salt
1 tsp. pepper
5 medium red potatoes (washed, peeled if you wish, and cut into bite sized pieces)
1/2 cup water
1 medium head cabbage (washed and cut into bite sized pieces)

Place the roast in a Dutch oven--add 1 tsp. salt and 1/2 cup water. Cook over medium heat until water evaporates (turn roast and make sure both sides are browned). Once browned, add enough water to cover the roast. Bring to a boil, then turn heat down to low/simmer--keep cooking with the lid on for 3 hours or until roast is done. Remove roast and place on a plate to cool--pour the broth from the Dutch oven into a container. Let the broth and roast cool to room temperature, then refrigerate both overnight. The next day skim the fat from the top of the broth and discard it. In the Dutch oven add the broth--turn heat to medium. Wash the cabbage and cut into bite sized pieces--add cabbage to the broth. Wash/peel potatoes and cut into bite sized pieces--add potatoes to the broth/cabbage. If there isn't enough broth to cover all ingredients add a little water until everything is just barely covered with liquid. Add 1 tsp. salt and 1 tsp. pepper--stir. Cook on medium until potatoes are tender (about 20 minutes or so)--stir occasionally while cooking. Cut the roast into bite sized pieces and add when potatoes are done--stir. Cook on medium until meat is hot enough to serve.