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    Easy Corned Beef and Cabbage


    Source of Recipe


    www

    3 lb uncooked corned beef brisket (in pouch with pickling juice is okay)
    2 carrots, chopped into 2" pieces
    5 small red potatoes, halved
    1 onion, quartered
    1 small turnip, chopped into 2" pieces
    3/4 cup malt vinegar
    1/2 bottle (6 oz) Irish stout (Guiness?)
    1 tsp mustard seed
    1 tsp coriander seed
    1 tsp black peppercorns (whole)
    1 tsp dill seed
    1 tsp allspice (whole)
    1 bay leaf
    1 small (2 Lb) head cabbage, cut into wedges

    In a LARGE (6.5 qt) Crock-Pot, place the carrots, spuds, onion and
    turnip in bottom. Add the liquids. Spice rub the brisket. Place
    on top. Cover and cook on LOW for 8 hours. Add cabbage wedges.
    Cook an additional 3 hours on LOW. Serve with Coarse Grain Mustard
    and Horseradish Sauce.


    Horseradish Sauce

    1/2 pint whipping cream
    3 Tbsp prepared horseradish

    Whip cream until it peaks, then fold in horseradish.


 

 

 


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