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Connecticut Corned Beef And Cabbage Recipe

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

Contributor:  
Contributor:  
shari mccorkle
Added: Tuesday, August 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 lb. corned beef brisket
4 sm. potatoes
2 lbs. cabbage
1/2 c. packed brown sugar
prepared mustard
2 Tbsp. sugar
1 Tbsp. vinegar
3 Tbsp. dry mustard
1/2 c. mayonnaise

Directions:
Directions:
Wash beef i cold water. Simmer, covered about 3 hours or until tender. Remove beef from broth. Dice potatoes; shred cabbage. Add to broth; cook about 15 miutes or until tender. Combine brown sugar, 3Tbsp. mustard and enough broth to make thick paste. Place beef in baking dish; spread with mustard mixture. Bake at 400 degrees about 15 minutes or until bubbly. Combine sugar, vinegar, dry mustard, 1/4 c. prepared mustard and mayonnaise; mix until smooth. Serve with beef, potatoes and cabbage.

 

 

 

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