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Corned Beef & Mixed Vegetables
What You Need
• 1 corned beef brisket, trimmed
o Spices for corned beef: peppercorns, garlic, & bay leaves. Whole cloves optional. •8 allspice berries. •1 teaspoon black peppercorns. •2 bay leaves, crumbled. •2 fresh thyme sprigs or about 1/2 teaspoon dried leaf thyme
• 6-8 small red potatoes
• 3 medium carrots, cut into 2 inch pieces
• 3 celery ribs, cut into 2 inch pieces
• 2 T chopped celery leaves
• 2 turnips, peeled and cut into wedges
• 1 medium head cabbage, cut into 6 to 8 wedges
• ½ lb green beans

Place corned beef and spices in an 8 qt Dutch oven. Cover with water and bring to a boil. Reduce heat; cover and simmer for 2 hours or until the meat is tender. Add potatoes, carrots, celery, celery leaves and turnips; return to a boil. Reduce heat; cover and simmer to 20 minutes. Add cabbage & beans and return to a boil. Reduce heat; cover and simmer 15-20 minutes or until vegetables are tender.


  

  
 
 
 
 
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