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Virginia's Corned Beef and Cabbage (using fresh corned beef) Recipe

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This recipe for Virginia's Corned Beef and Cabbage (using fresh corned beef), by , is from Our Family & Friends 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:  
Cheryl Williams

Category:
Category:

Ingredients:  
Ingredients:  
1 corned beef brisket (3 to 4 pounds)
1 head of cabbage

Directions:
Directions:
Corned Beef is beef brisket which has been cured and brined. When sold it often comes already seasoned or with a seasoning packet.

Place corned beef and seasoning packet in the bottom of a 6 qt slow cooker.
Pour water into slow cooker until it just about covers the corned beef.
Cook on low 8-10 hours.
Shred the meat into small pieces.

Cut the cabbage up and boil it until tender (about twenty to twenty-five minutes).
Add the corned beef to the cabbage and cook for about five more minutes.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Virginia cooked hers on the stove in a large stock pot as she did not have a slow cooker.

 

 

 

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