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Corned Beef and Cabbage Recipe

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

Contributor:  
Contributor:  
The Kohl Family
Added: Wednesday, April 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs corned brisket or beef
6 peppercorns, or packaged pickling spices
3 carrots, peeled & quartered
3 onions, peeled & quartered
1 medium-sized green cabbage, quartered or cut in wedges
Melted butter (about 4 T.)

Directions:
Directions:
Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions & cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter & brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately.

Serves 6, with leftovers.

 

 

 

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