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Corned Beef & Cabbage Recipe

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This recipe for Corned Beef & Cabbage, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Hanigan
Added: Wednesday, January 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs. corned brisket of beef
4-6 large carrots, peeled and cut into big chunks
6 small or 4 medium yellow onions, peeled and quartered.
1 tsp. dry English mustard
1 large sprig fresh thyme
2 or 3 sprigs fresh flat-leaf parsley (optional but nice)
1 large head green cabbage.

Directions:
Directions:
Cooking time 3-4 hours.

Place brisket in large deep pot. Add carrots, onions, mustard, herbs, and enough cold water to cover contents.

Bring water to a boil slowly over medium heat, then cover pot. Adjust heat so water just barely simmers. Cook for 2 hours.

Cut cabbage into quarters, or if it's very large into eighths. Nestle pieces among other ingredients in pot. Cover pot again; simmer for another 1 to 2 hours, until cabbage and brisket are so tender that they're practically melting.

Transfer vegetables to a serving platter and corned beef to a cutting board. Slice brisket thinly across the grain.

Arrange brisket on platter, pour on juices from pot .

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is, by far, the best Corned beef and cabbage I've ever made. A tradition for Cathy's Saint Patrick's Day birthday.

 

 

 

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