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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Corn Beef and Cabbage Recipe

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This recipe for Corn Beef and Cabbage is from Haas Family Cookbook, 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:  
One 3 pound corned beef brisket
2 bay leaves
2 t black peppercorns
Cabbage
8 small new potatoes
Small carrots
Directions:
Directions:
Place the corn beef in a large Dutch oven with a tight covering lid. Add water and seasonings. Bring to a boil, uncovered. Remove any scum that rises to the top. Cover and reduce heat to simmer. Cook for about 3 1/2 hrs. to 4 hrs. Remove corn beef and cover with foil. Add cabbage, potatoes, and carrots and cook about 20 minutes or until done. Serve with a horseradish sauce.
Number Of Servings:
Number Of Servings:
6 -8
Preparation Time:
Preparation Time:
4 - 5 hours
Personal Notes:
Personal Notes:
A must have for St. Patrick's Day.

 

 

 

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