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  Recipe Home » Vegetables » Corned Beef & Cabbage #2
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  Corned Beef & Cabbage #2
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 161
Ingredients:
4 lb Corned beef brisket
Water
8 Potatoes, red skinned
3 medium Carrots, cut in 2" pieces
2 medium Rutabagas, peeled and cut in wedges
1 medium Cabbage head, cut in wedges
Instructions:
: Place brisket in an 8 quart Dutch oven and pour in enough water
to cover meat. Bring to a boil, reduce heat to simmer and let simmer
for 2 hours or until brisket is fork tender. Add root vegetables and
simmer another 20 minutes.
: Add cabbage and return to a boil. Reduce heat, cover and simmer
10 to 15 minutes longer or until vegetables are fork tender.
: Remove beef from Dutch oven and slice thinly, across grain.
Place in center of serving dish and surround with vegetables. Serve
with mustard or horseradish.
: Source: Daily News food section, 3/14/96 From: Karl Lembke Date:
10 Aug 96
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