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Aunt Linda's Traditional Corned Beef & Cabbage Recipe

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This recipe for Aunt Linda's Traditional Corned Beef & Cabbage, by , is from Sheldon Family Favorites, 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:  

Category:
Category:

Ingredients:  
Ingredients:  
1 (4-5 lb) Corned Beef Brisket
8 whole Black Peppercorns
2 Bay Leaves
10-12 Red Rose Potatoes
2 Medium Onions
4-6 Carrots
1 lg head Cabbage

Directions:
Directions:
Place brisket in a large pot and add enough water to cover; toss in bay leaves and peppercorns and bring to a boil.. Reduce heat, cover and simmer util tender, about 3 hrs. Remove brisket from pot and cover tightly to keep warm.

While the brisket is cooking, scrub ad quarter the potatoes, peel onions and cut into 8 wedges. Scrub carrots and cut into 2 inch lengths, cut the cabbage into serving size wedges (removing the core).

After removing the meat from the broth, add the potatoes, onions, and carrots and simmer for about 10 minutes. Place the cabbage wedges on top and simmer for an additional 10-15 minutes until all the vegetables are tender.

Slice the meat and serve with the vegetables, drizzling all with some of the stock. Serve with mustard, horseradish and good dense bread.

Number Of Servings:
Number Of Servings:
8

 

 

 

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