Diva Tasting-Corned Beef and Cabbage with Cheddar Biscuits…

Corned beef and cabbage


  • 2 Sm Onions, Cut Into Wedges
  • 4 Lg. Potatoes, Peeled And Quartered
  • 1 Lg Bag Of Baby Carrots
  • 4 Cups Water
  • 4 Cloves Garlic, Minced
  • 1 Bay Leaf
  • 2 Tablespoons Sugar
  • 3 Tablespoons Cider Vinegar
  • 1 Teaspoon Ground Black Pepper
  • 1 (4 Pound) Corned Beef Brisket With Spice Packet, Cut In Half
  • 1 Lg Head Cabbage, Cut Into Small Wedges


  • Place onion, potatoes, and carrots in a 6-quart Dutch Oven. Combine water, garlic, bay leaf, sugar, vinegar, and contents of spice packet in a small bowl; pour over vegetables. Top with brisket and cabbage.
  • Cover and cook on Low until meat and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.
  • Serve with Cheddar Biscuits

CHEDDAR & Garlic Drop Biscuits


  • 1 Box Cheddar Bisquick or other Cheddar Biscuit Mix
  • ½ Cup Good Butter
  • 1 Tablespoon Garlic Powder
  • ½ Cup Mayonnaise
  • ½ Cup Finely Chopped Chives
  • 2 Cups Sharp Cheddar Cheese, Shredded


  • Heat the butter in a skillet over medium-low heat; stir in the onion and butter, and cook until translucent, about 5 minutes.
  • Prepare Drop Biscuits to box directions. Add butter, Mayonnaise, Onions and Shredded Cheddar Cheese.
  • Grease a baking sheet, or line with parchment paper. Drop by heaping tablespoons onto baking sheet. Repeat to make about 10 -14 biscuits.
  • Preheat an oven to 375 degrees F.
  • Bake in the preheated oven until the tops are browned and the cheese has melted, about 15 minutes.

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