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Corned Beef and Cabbage Recipe

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

Denise Wyer
Added: Thursday, January 11, 2007


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

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.

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
Mix all Horseradish infredients together.Yield 3/4 cup.




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