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Old 03-07-2006, 06:07 AM
jensbargainbins jensbargainbins is offline
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Join Date: Jan 2006
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Default The Corned Beef & Cabbage Thread

shared with us by Diane J!


-1 pound kosher salt
-2 gallons water, divided
-8 pounds beef brisket
-6 bay leaves
-8 black peppercorns
-1 onion, chopped
-1 medium head cabbage, quartered
-1 pound carrots, sliced
-1 turnip, chopped
-1 teaspoon chopped fresh cilantro
-8 potatoes - peeled and cubed


-In a large stainless steel or cast iron pot, combine the salt, water
& brisket.
Cover & let sit for 7 days in the refrigerator.
(Note: brisket must be completely submerged, so double the salt &
water if necessary.)

-After 7 days, drain the brine & add 1 gallon fresh water, bay leaves
and peppercorns.
Bring to a boil, reduce heat to low/medium low, & simmer for 3 to 3
1/2 hours.

-During the last 45 minutes of cooking, add the onion, cabbage,
carrots, turnip, cilantro, & potatoes.
Continue simmering until all vegetables are tender *14 to 16 servings
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