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Name: |
Mack
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Subject: |
Very Late Corned Beef and Cabbage for>>>
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Date:
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3/18/2010 7:53:03 PM
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St. Patrick's Day. Well, it is good at other times too!! Right??
- 3 lb. packaged/seasoned CornBeef Brisket - 2 lb. Creamer Red Potatoes (smaller the better) - 1 head fresh cabbage (chopped in large pieces, core removed) - 1 large onion (sliced in large chunks) - 1/2 pound peeled baby carrots
Simmer the brisket in @ 2 qts. water with juice/seasoning from brisket for about 3 hours. Remove meat/wrap and keep warm. Add potatoes and carrots to broth and simmer until 80% tender. Add the cabbage and onion to the pot and simmer until the cabbage is to your taste (crisp or tender). Add the brisket back into the pot for another 5 to 8 minutes. Remove brisket and slice crossgrain. Serve potatoes/cabbage/carrots/onion from the same bowl with pot likker. Spice up the brisket with a sauce of equal parts mayo/sour cream and a bunch of horseradish. Butter for the potatoes and cabbage. "Real Butter" if you dare. Enjoy. Mack
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