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Corned Beef and Cabbage

Corned Beef and Cabbage

3 Hr(s)
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1 serving
Original recipe yields 1 serving
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small wedges
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Let's Make It
1
1) Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2
2) Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3
3) Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
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