Recipe for Corned Beef and Cabbage Dinner 
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Yield:
6 servings
Ingredients:
Amount Ingredient
Long, slow cooking tenderizes the brisket, which is the centerpiece of this
hearty, one-dish meal.
2 x - to 2 1/2- pound corned beef brisket*
1 tsp whole black pepper
2 x bay leaves
3 med carrots, quartered lengthwise
2 med parsnips or 1 medium rutabaga, peeled and cut into chunks
2 med red onions, cut into wedges
10 x to 12 new potatoes (1 pound)
Instructions:
Instructions: Trim fat from meat. Place in a 4-to 6-quart pot; add juices and spices from package of beef. Add enough water to cover meat. Add pepper and bay leaves.

Bring to boiling; reduce heat. Simmer, covered, about 2 hours or till meat is almost tender.

Add carrots, parsnips or rutabaga, and onions to meat. Return to boiling; reduce heat.

Simmer, covered, for 10 minutes. Scrub potatoes; halve or quarter. Add potatoes and cabbage to pot. Cover and cook about 20 minutes more or till vegetables and meat are
tender. Discard bay leaves. Remove meat from pot. Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter.

Makes 6 servings.

*Note: If your brisket comes with an additional packet of spices, add it instead of the
pepper and bay leaves called for in the ingredient list.

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