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“This is my own recipe creation which also works well using a smoked ham picnic shoulder. For either brisket or ham reserve the cooking stock to make delightful soups. Cooking water for either boiled dinner may also be frozen to use at a later time. Cooking and prep times are approximate due to the size of meat and vegetables you use. ENJOY :)”
4hrs 15mins

Ingredients Nutrition


  1. Rinse corned beef and place in a large pot; barely cover with hot water.
  2. Add onions, garlic.
  3. Tie the whole cloves, peppercorns and bay leaves in a square of cheese cloth for easy removal from cooking stock.
  4. Cover; simmer about 1 hour per pound of meat or until fork tender.
  5. Remove meat from liquid; add potatoes and carrots.
  6. Cover; bring to boiling, cook 10 minutes.
  7. Add cabbage; cook 20 minutes more.
  8. To carve corned beef cut across the grain in thin slices.

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