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Corned Beef Recipe

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This recipe for Corned Beef, by , is from DUPREE FAMILY FAVORITES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Polly Dupree Foster
Added: Wednesday, February 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs. chuck roast or brisket
salt & pepper
1 onion - sliced
3 bay leaves
1 tsp. peppercorns
4 cups water
2 cups vinegar
1/4 cup sugar

Directions:
Directions:
Rub meat with salt & pepper. Place in large bowl & cover with onions, bay leaves & peppercorns. Bring water, vinegar & sugar to boil. Pour over meat and cool. Cover, refrigerate and let stand for 4 or 5 days. Turning twice a day. Can be put in a 2 gallon resealable plastic bag. Drain and reserving 1 cup of liquid. Brown meat in dutch oven and reserved 1 cup liquid. Bring to a boil. Reduce heat , cover and simmer for 3 hours until meat is tender. Or you can put it in a 350 oven for 3 hours.

 

 

 

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