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Corned Beef

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Corned Beef

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Using our very own corned beef brining kit!

Ingredients

  • 4-6 pound corned beef brisket, already brined (see Corned Beef Brining Kit)
  • 1 tablespoon Stuart’s Spices Pickling Spices
  • 4-6 large carrots, cut into 1-2 inch pieces
  • 1/2 head of cabbage, cut into 1-2 inch pieces
  • 10-12 small potatoes, cut into quarters

Instructions

  1. Place corned beef in large pot or Dutch oven, and cover with water.
  2. Add the pickling spices in a tea ball infuser, cheesecloth, or coffee filter, then add to the pot.
  3. Cover with the lid and bring to a boil, then reduce the heat and simmer, approximately 50 minutes per pound or until tender.
  4. Add potatoes and carrots and cook until the vegetables are almost tender, then add the cabbage and do the same, about 15-30 more minutes.
  5. Remove the meat and let it rest for 10 minutes, covered, before slicing across the grain.
  6. Return sliced brisket to the pot, serve, and enjoy!

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