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Corned Beef Dinner Recipe

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

Contributor:  
Contributor:  
Sharon Foreman
Added: Saturday, October 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3-4 lb. corned beef brisket
1/2 c. chopped onion
2 cloves garlic, minced
2 bay leaves
6 medium potatoes, peeled and quartered
6 carrots, peeled
1 head cabbage cut into 6 wedges
yellow mustard
1/4 c. brown sugar
dash ground cloves

Directions:
Directions:
Place brisket in Dutch oven and add enough hot water to barely cover meat. Add onion, garlic, and bay leaves. Cover and simmer 3-4 hours until tender.

Remove meat from liquid; keep warm. Add potatoes and carrots. Cover and bring to boil; cook for 10 minutes. Add cabbage wedges. Return to boil and cook 20 minutes.

Glaze meat while vegetables cook. Trim fat from top of brisket if necessary then spread with mustard. Sprinkle with brown sugar and ground cloves. Bake in shallow pan at 350 for 15-20 minutes.

Slice beef 1/8" to 1/4" thick slices, cutting across the grain. Since the grain goes in several directions, carve from two sides. Serve with cabbage and potatoes.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
The final step of glazing the brisket in the oven adds much flavor and improves the texture of the meat.

 

 

 

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