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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

corned beef Recipe

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This recipe for corned beef, by , is from The Pettit Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carol Pettit


corned beef, preferably low salt
1/4 cup, scant, white vinegar
sprinkle of dry mustard
2 cloves
yellow potatoes
medium sweet onion

bring meat to a boil in water, if the corned beef is not low salt, drain and boil again
add juices from package to second boil, sprinkle with dry mustard
add scant 1/4 cup white vinegar
medium onion with 2 cloves in it
cook until tender about 3 - 3 1/2 hours on simmer
remove meat and boil potatoes and carrots in meat broth




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