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Traditional Corned Beef and Cabbage Recipe

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This recipe for Traditional Corned Beef and Cabbage, by , is from Friends, Family, Food & Fun!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan W. Stevens
Added: Thursday, October 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 corned beef brisket, trimmed (3 lbs.) w/pickling
spice packet
1 small onion, quartered
1 tsp. minced garlic
8 small red potatoes
2 cups baby carrots or 8 carrots, peeled an cut into
1 1/2-inch pieces
1 small head cabbage, cored and cut into 8 wedges
2 Tbles. butter, melted
1 tsp. parsley flakes

Directions:
Directions:
1. Place brisket in 6-quart saucepot or Dutch oven. Cover with about 2 quarts water. Add onion, pickling spice and garlic; cover.
2. Bring just to boil. Reduce heat to low; cover and simmer 2 hours. (Do not boil.) Add potatoes and carrots; simmer 30 min. longer. Add cabbage; simmer 15 min. longer. Remove brisket and vegetables from saucepot.
3. Slice brisket across the grain. Mix butter and parsley; brush on vegetables.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Prep: 15 min., Cook: 2 hrs. 45 min.
Personal Notes:
Personal Notes:
Made a double batch of this for my family and friends last St.Patricks Day. My Dad, who is half Irish, said it was the best he ever had! We made Ruebens with the leftovers the next day that melted in your mouth!

 

 

 

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