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St. Patrick's Day Corned Beef & Cabbage Recipe

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This recipe for St. Patrick's Day Corned Beef & Cabbage, by , is from My Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jessen Gregory
Added: Wednesday, September 12, 2007


1 corned beef brisket (flat cut ~ 4lbs)
6 Peppercorns
1 carrot, sliced
1 sprigs parsley
6 carrots halved crosswise
1 small cabbage cut into 6 wedges
1 bay leaf
1 onion stuck with 4 whole cloves
1 stalk celery, sliced
1 C apple cider or juice
6 new potatoes

Wash corned beef under running cold water. Place in large kettle (dutch oven/big pot), add bay leaf, peppercorns, onions with cloves, sliced carrot, celery, parsley and apple cider. Add enough water to just cover. Bring to a boil, skim surface. Lower heat, cover and simmer for 2-2.5 hours, or until fork tender. Remove corned beef to heated platter (keep warm). Add halved carrots and potatoes to the kettle, cook 15 minutes. Add cabbage, continue cooking 15 minutes or longer until carrots are tender. Slice corned beef and arrange on platter with vegetables. Serve with dijon mustard or horseradish whip

Horseradish Whip- 1/2 C plain yogurt, 3 tbsp prepared horseradish, 1 tbsp orange juice, 1/4 t sugar, salt and pepper to taste (makes about 3/4 C)




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