"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Corned Beef and Cabbage Recipe

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

Denise Wyer
Added: Wednesday, September 14, 2005


1 bay leaf
6 peppercorns
1 onion, stuck with 4 whole cloves
1 carrot, sliced
1 stalk celery, sliced
2 sprigs parsley
1 cup apple cider or juice .
6 carrots, halved crosswise
6 new potatoes
1 small cabbage, cut into 6 wedges
1 corned beef brisket, flat cut (about 4 lbs)


1. Wash corned beef under cold running water.
Place in large kettle; add bay leaf, peppercorns,
onions with cloves, sliced carrot, celery, parsley
and apple cider. Add enough water to just cover
Bring to a boil; skim surface. Lower heat; cover.
Simmer 2 to 2 1/2 hours or until fork-tender.

2. Remove corned beef to heated platter; keep
warm. Add halved carrots and the potatoes to
the kettle; cook 15 min. Add cabbage;
continue cooking 15 min. or longer until
vegetables are tender.

3. Slice corned beef and arrange on platter with
vegetables. Serve with Dijon mustard, or
horseradish whip.

Horseradish whip:
1/2 cup plain yogurt (can be part mayonaise) - 3 tbl. prepared horseradish - 1 tbl orange juice 1/4 tsp sugar - salt & pepper to taste Yield 3/4 cup.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
Best Ever




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