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Corned Beef and Cabbage Recipe

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This recipe for Corned Beef and Cabbage, by , is from The Ultimate Donovan 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!

Contributor:  
Contributor:  
Denise Wyer

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:
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.

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.

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

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
Best Ever

 

 

 

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