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Prep 20min
Total4hr5min
Servings6
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Ingredients
1
corned beef brisket (2 1/2 to 3 lb)
1
medium onion, cut into 6 wedges
1
clove garlic, finely chopped
1
small head green cabbage, cut into 6 wedges
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Steps
1
Remove beef from package, reserving juices and spices. Trim fat from beef; place beef in 4-quart Dutch oven. Add reserved juices and spices. Add enough cold water just to cover beef. Add onion and garlic.
2
Heat to boiling; reduce heat to low. Cover; simmer 2 hours 30 minutes to 3 hours 30 minutes or until beef is tender.
3
Remove beef to warm platter; keep warm. Skim fat from broth. Add cabbage to broth. Heat to boiling; reduce heat. Simmer uncovered about 15 minutes or until cabbage is tender. Serve with beef.
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Corned beef is beef brisket that has been cured in brine to give it a distinct flavor; it should not be confused with the plain cut of meat called “brisket.” Corned beef is sold in a sealed plastic bag with the brine. Since the brine contains plenty of salt, none is added to the recipe.
For a New England Boiled Dinner, omit 1 medium onion. Decrease simmer time of beef in step 2 to 2 hours. Skim fat from broth. Add 6 small onions, 6 medium carrots (cut in half), 3 medium potatoes (peeled and cut in half) and, if desired, 3 turnips (peeled and cut into cubes) to broth. Cover; simmer 20 minutes. Remove beef to warm platter; keep warm. Add cabbage to broth and vegetables. Heat to boiling; reduce heat. Simmer uncovered about 15 minutes or until vegetables are tender.
Slow Cooker Directions: Spray 3 1/2- to 6-quart slow cooker with cooking spray. In slow cooker, place trimmed beef with juices and spices from package. Add enough cold water just to cover beef. Add onion and garlic; top with cabbage. Cover; cook on Low heat setting 7 to 8 hours or until beef and cabbage are tender.
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