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(OZ) CORNED BEEF AND CABBAGE Recipe

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     (OZ) CORNED BEEF AND CABBAGE

(OZ) CORNED BEEF AND CABBAGE

Category   Entrees - Maindishes
Sub Category   None
Servings   variable
Preptime   variable
Wine/Beverage
Recommendations
  Beer {preferably colored green with food coloring)

Ingredients
CORNED BEEF BRISKET w/ spice pack
enough WATER to cover brisket
(per person) 1/3 head GREEN CABBAGE
(per person) 1 lg. boiling POTATO, quartered
(per person) 1 lg. ONION, peeled and quartered
(per person) 2 peeled CARROTS, each cut into 4 or 5 lg. chunks.
REAL BUTTER
SALT
Coarse BLACK PEPPER
 

Instructions
Place brisket in large pot and add enough water to cover. Add spice pack. Bring to a rapid boil. Cover, reduce heat, and simmer for 50 minutes per pound.
Add veggies to pot during last 20 minutes. If your pot is not big enough, wait until brisket is done, then quickly wrap beef tightly in aluminum foil and set aside while you boil veggies in the broth.
Cut brisket across the grain and serve with the drained veggies. Serve with real butter, salt, and pepper.
Serving Suggestions
If desired, serve with mustard and/or horseradish on the side. Especially good on St. Paddy's Day.


Originally Submitted
12/10/2010





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