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Corned Beef and Cabbage Recipe

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

Contributor:  
Contributor:  
Barb De Villers
Added: Thursday, July 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 corned beef brisket (3-4lbs)
3 medium onions, peeled
9 whole cloves
3 cloves garlic, cut in half
1 lb small red potatoes
1 lb carrots, cut in 1" pieces
1 medium cabbage, cut into 8 wedges
salt and pepper to taste

Directions:
Directions:
Rinse corned beef and place in heavy pot. Add onions, cloves, garlic, and celery. Cover with cold water and bring to a boil. Reduce heat and simmer, covered until meat is tender; about 2-3 hours.

When meat can be easily pierced with a fork, remove from pot and place in a baking dish. Keep warm in a 250 oven. Remove onion, garlic, and celery from water. Add carrots and potatoes to water. Bring to a boil and cook for 15 minutes. Add cabbage and cook another 15 minutes or until vegetables are tender. Remove vegetables, drain and serve with beef. Season with salt and pepper.

Number Of Servings:
Number Of Servings:
8

 

 

 

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