#794169040403
Belongs to Kitchen Things's Pride
(View Former Prides)

Corned Beef and Cabbage

"(Check bio for recipe)

This lioness is in heat and will be for 3 more days.

Lion Stats
Experience	0 / 100 (0%)
Level	1
Strength	27	Speed	22
Stamina	16	Smarts	30
Agility	20	Skill	3
Born With:	Unknown	Total Stats:	118

Lion Currents
Age	6 years, 5 months old
Hunger	42%
Mood	71%
Sex	Female
Pose	Default
Personality	Messy (Neutral)

Adult Stage

Breeding Info
Father	☆Sᴛᴇʀʟɪɴɢ☆ (Deceased)	Mother	Janis	View Full Heritage
Last Bred	Never	Fertility	Very Low	View All Cubs Bred (0)

Appearance		Markings
Base	Mahogany (Brown Skin)	Slot 1: White Back Spotting (36%) Tier 1 Slot 2: Vitiligo 2 (34%) Tier 2 Slot 4: Noctis Points (26%) Tier 1 Slot 5: Feline 8 Onyx (68%) Tier 2 Slot 8: Heather Dilution (36%) Tier 1
Genetics	Red Medium Solid Common
Eyes	Cloudy
Mane Type	Heavy
Mane Color	Orchid
Mutation	None
Marking Slots	10

Equipped Decorations Hide/Show
None!

Lifetime Hunting Results
Total Hunts	0	Successful Hunts	0	Success Rate	0%

Biography
1 3lb corned beef brisket (with a spice packet) 10 small red potatoes 5 medium carrots 1 large cabbage head Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours. While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges. When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes. Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven. Slice meat across the grain. Serve with vegetables and broth. Enjoy!

Biography

1 3lb corned beef brisket (with a spice packet)
10 small red potatoes
5 medium carrots
1 large cabbage head

Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours.

While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.

When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes.

Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven. Slice meat across the grain. Serve with vegetables and broth.

Enjoy!

Report This Lion