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6 servings
suggest servings
| 1 | each | corned beef brisket | |
| 1 | large | savoy cabbage | |
| 8 | each | peppercorns | |
| 6 | cloves | garlic | whole peeled |
| 5 | each | parsnips | |
| 2 | each | turnip | |
| 2 | each | bay leaves | |
| 1 | pound | carrots | peeled |
| 6 | large | potatoes | |
| 1 | stalk | celery | thinly sliced |
| 3 | whole | cloves | |
| 1/2 | teaspoon | old bay seasoning | |
| 1/4 | teaspoon | black pepper | ground |
Wash brisket.
Make small X slits in the meat and insert garlic and cloves pieces.
Place the meat into a stockpot (at least 8 quarts).
Cover the meat with water.
Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery.
Bring to a boil, skim off foam and reduce heat to a simmer.
Simmer 2-3 hours, or until meat is nearly tender.
Meanwhile, prepare vegetables.
Quarter the cabbage, peel potatoes, carrots, turnips and parsnips.
Slice vegetables into 2 inch chunks.
During last half hour, add remaining vegetables and cook until tender.
Drain and serve with yellow mustard.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 69mg | 3% |
| Total Carbohydrate 70.0g | 23% |
| Dietary Fiber 8.0g | 31% |
| Sugars 6.0g | |
| Protein 6.0g | 13% |
| Vitamin A | 255% | Vitamin C | 49% | |
| Calcium | 7% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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