"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Corned Beef and Cabbage Recipe

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This recipe for Corned Beef and Cabbage, by , is from The Rogers' Girls Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Durkin
Added: Monday, August 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs corned beef brisket
6 carrots, cut in 3-inch pieces
2-3 medium onions, quartered
Cabbage, cut in small wedges
Several cans of beer to cover Corned Beef

Directions:
Directions:
In a large pan, boil corned beef in beer. Make sure you use enough beer to completely cover the corned beef. Simmer on stovetop for several hours. Add carrots, onions, potatoes and cabbage and continue cooking until the vegetables are cooked. You may need to add additional beer to cover the mixture when you add the veggies.

Personal Notes:
Personal Notes:
This can also be cooked in a crock pot, on low for 12 hours or more or on high for about 7 hours, adding vegetables about 2 or 3 hours prior to eating. A tradition for St. Paddy's Day at our house

 

 

 

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