"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Peggy's Corned Beef Recipe

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This recipe for Peggy's Corned Beef, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty DeLong
Added: Saturday, January 21, 2006


3 lb. corned beef
1 bay leaf
6-12 peppercorns

1 c. brown sugar
2 shakes garlic powder

1 head cabbage, quartered
red and white new potatoes

Cover corned beef with water in dutch oven. Add bay
leaf and peppercorns. Bring to boil and immediately
turn down to BARELY simmering. Cook for 45 min. to 1
hr. per pound. Let sit in water in refrigerator overnigh.

First thing in the morning, skim off all fat and save broth.
Generously cover meat with brown sugar, prepared
mustard, and garlic. Let sit all day. To reheat, in
uncovered pan, bake at 320 degrees for 45 min.

Cover cabbage with water and 1/2 t. baking soda.
Bring to boil and cook 15-20 minutes.

Bring broth to boil and add potatoes, onions and
carrots. Cook approximately 20 minutes.

To serve, slice beef and lay it over the cabbage with
vegetables on the side and extra horseradish and

Preparation Time:
Preparation Time:
two days
Personal Notes:
Personal Notes:
Serve with green mint ice cream and Irish Soda Bread
for St. Patrick's Day. People who don't like corned beef
and cabbage have been caught in the kitchen eating
the bits on the cutting board!




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