Corned beef & cabbage #2

Corned beef & cabbage #2
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Corned beef & cabbage #2 ingredients

  • 4 lb corned beef brisket
  • water
  • 8 Potatoes, red skinned
  • 3 med Carrots, cut in 2" pieces
  • 2 med Rutabagas, peeled and cut in
  • -wedges
  • 1 med Cabbage head, cut in wedges

Cooking Corned beef & cabbage #2

1. : place brisket in an 8 quart dutch oven and pour in enough water to cover meat.
2. Bring to a boil, reduce heat to simmer and let simmer for 2 hours or until brisket is fork tender.
3. Add root vegetables and simmer another 20 minutes.
4. : add cabbage and return to a boil.
5. Reducei heat, cover and simmer 10 to 15 minutes longer or until vegetables are fork tender.
6. : remove beef from dutch oven and slice thinly, across grain.
7. Place in center of serving dish and surround with vegetables.
8. Serve with mustard or horseradish.

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