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Corned Beef And Cabbage


1 3 pound corned beef brisket; (3 to 4)
1 cabbage; cut into wedges
4 carrots; quartered
2 onions; halved and then
-- quartered
4 boiling potatoes; peeled, halved and
-- then quartered
water as needed

Rinse brisket under water to remove pickling spices and brine. Place brisket in a large Dutch Oven and add water to cover. Bring to boiling, reduce heat and simmer until tender (about 2 1/2 to 3 hours). Remove corned beef and set aside. Add all vegetables except cabbage to cooking liquid, cover and cook for 25 minutes. Add cabbage, cover and continue cooking until cabbage is tender, 15 to 20 minutes. Add cooked corn beef and heat through. Mastercook Formatted By Kurt Lucas Posted to the BBQ Mailing List by Rich McCormack on Mar 08, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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