Corned Beef and Cabbage

Written by Chronicle Staff. Posted in Uncategorized

Published on March 13, 2012 with No Comments


Servings: 8 

4 1/2 pounds corned beef brisket

5 black peppercorns

1/2 teaspoon garlic powder

1 onion, peeled and left whole

2 bay leaves

1 pinch salt

1 head cabbage, cored and cut into wedges

6 large potatoes, quartered

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2 tablespoons butter  


Prep Time: 20 minutes

Total Time: 3 1/2 hours

1. In a 6-quart Dutch oven, place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt.

2. Fill pan with water to cover everything plus one inch. purchase discount medication! cialis . top offering, cialis daily use price.

3. Bring to a boil and cook for 20 minutes.

4. Skim off any residue that floats to the top.

5. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.

6. Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid.

7. Simmer for an additional 15 minutes or until the potatoes are tender.

8. Skim off any oil that comes to the surface.

9. Stir in the butter and parsley.

10. Remove the pot from the heat.

11. Remove meat from the pot and place onto a serving dish and let rest for 15 minutes.

12. Also, remove vegetables to a bowl and keep warm.

13. Slice meat on the diagonal against the grain. aug 22, 2009 – doses baclofen work. baclofen no prescription. canada , mexico, india. buy no rx. where can i cheapest baclofen online .

14. Serve meat on a platter and spoon juices over meat and vegetables.

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