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Corned Beef and Cabbage Recipe

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

Contributor:  
Contributor:  
Suzanne Kuhn
Added: Monday, June 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3-4 pounds of corned beef brisket
2 onions sliced or chopped large
4 cloves garlic cut in half
6 whole cloves
2 bay leaves
8 pepper corns
6 med potato4es pared
6 carrots pared
1 med head of cabbage wedged

Directions:
Directions:
Place corned beef (do not rinse meat, use juices in package) to dutch oven; cover with 1 quart of chicken stock, 2 bottles of beer and enough water to cover. Add onions, garlic and seasonings. Cover and simmer at least one hour per pound of meat. Or until fork tender. I cooked it for about 5 hours in oven at 350.
Remove meat from liquid, add potatoes, cook 20 min., add carrots and onions, cook 20 min. more then add cabbage wedges and cook about 15 min. longer. To carve, cut against grain.
While veggies were cooking, I smeared the top of meat with prepared yellow mustard, 1/4c. brown sugar and sprinkled on some ground cloves. Put back in oven for 20 min. at 350. Put meat in center of platter and arrange vegetables around the sides.

Number Of Servings:
Number Of Servings:
10-12 servings
Personal Notes:
Personal Notes:
Thank you to Karen Krueger for this delicious recipe. Karen is Mike Krueger's mom. This is a small group favorite at St. Patrick time.

 

 

 

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