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Old Fashioned Corned Beef & Cabbage

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ready in: 2-5 hrs
serves/makes:   8

recipe id: 46616
cook method: stovetop

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5 pounds corned beef brisket
1 clove garlic
2 whole cloves
10 whole black peppercorns
2 bay leaf
8 medium carrots, pared
8 medium potatoes, pared
8 medium yellow onions, peeled
1 medium cabbage, cut in wedges
2 teaspoons butter
chopped parsley


Wipe corned beef with damp paper towels. Place in large kettle, cover with water. Add garlic, cloves, black peppercorns, and bay leaves. Bring to boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover kettle; simmer 3 to 4 hours, or until corned beef is fork-tender.

Add carrots, potatoes, and onions during last 25 minutes. Add cabbage wedges during last 15 minutes. Cook vegetables just till tender. Slice across the grain.

Arrange slices on platter with cabbage. Brush potatoes with butter, sprinkle with chopped parsley. Serve along with rest of vegetables.

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743 calories, 44 grams fat, 41 grams carbohydrates, 46 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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