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Corned Beef and Cabbage Recipe

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

Contributor:  
Contributor:  
Denise Wyer
Added: Tuesday, January 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 corned beef brisket - flat cut - (about 4 lbs.) -
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 - l small cabbage, cut into 6 wedges

Directions:
Directions:
STOVE TOP METHOD:

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. Lover 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:
6
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
Best Ever

 

 

 

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