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Corned Beef and Cabbage Recipe

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This recipe for Corned Beef and Cabbage is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lb. corned beef brisket
1 clove garlic
1 tsp. peppercorn
6 medium onions
6 medium potatoes
6 medium carrots, peeled & trimmed
1 cabbage, trimmed and cut into 6 wedges
Directions:
Directions:
Serves: 8
Preparation Time: 4 hours

Put the beef in a large, heavy saucepan with sufficient cold water to cover it by 1 inch. Add garlic and peppercorns, bring to a boil and reduce the heat to low. Cover and cook gently for about 3 hours until the meat is tender but not falling apart. About 30 minutes before the meat is done, add the onions, potatoes, carrots and continue cooking for about 20 minutes until they are just tender. Remove the beef and transfer to a serving patter. Cover and keep warm.
Increase the heat under the saucepan to moderately high and cook for about 10 minutes until the vegetables are tender. Serve with the corned beef.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
4 hours

 

 

 

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