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Haverhill Beef, 117 Merrimack Street, Haverhill, Massachusetts 01830 978-374-4795

Traditional Gray Corned Beef and Cabbage VI

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TRADITIONAL GRAY CORNED BEEF AND CABBAGE VI

Prep Time: 10 Minutes
Cook Time: about 2 Hours and 35 Minutes
Ready In: about 3 Hours and 45 Minutes
Makes about 6 servings

Ingredients:
5 pounds gray corned beef brisket
8 red potatoes, quartered
4 medium carrots, cut into 2 inch pieces
2 medium turnips, peeled and cut into 8 wedges
2 medium onions, sliced
1 large head cabbage, cut into 8 wedges

Directions:
1. Place the gray corned beef brisket in an 8-quart Dutch oven and put in enough water to cover meat.

2. Bring to a boil. Reduce heat to low, cover and simmer 2 hours or until grey corned beef brisket is almost tender.

3. Add the red potatoes, carrots, turnips and onions and continue to simmer for 20 minutes.

4. Add the cabbage, return to boil. Reduce heat, cover and simmer for 10-15 minutes longer or until vegetables are fork tender.

5. Remove the cooked gray corned beef brisket and slice thin and diagonally against the grain.

6. Serve with mustard or horseradish.

- - IMPORTANT FOOD SAFETY REMINDER - -
All cooking temperatures and times indicated above
are suggestions only. Cooking temperatures and times and may vary for your oven, broiler stove top or grill.
Please use an appropriate meat thermometer
for accuracy.

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