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January 2019

Healthy dinner Recipes

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Pumpkin Ice Cream Pie with Caramel Sauce

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Classic Corned Beef Dinner Recipe

Classic Corned Beef Dinner recipe and other healthy dinner recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Classic Corned Beef Dinner recipe  PDF


4 lb Corned beef brisket
12 oz Bottle of beer
1 sm Onion, peeled
1 Bay leaf
1/2 ts Whole cloves
4 Black peppercorns
2 Stalks celery with leaves
8 Potatoes, peeled and halved
8 lg Carrots, peeled and halved
1 md Head green cabbage,
Quartered 1. Place the brisket in a deep kettle and add cold water to just cover.
2. Add the beer, onion, bay leaf, cloves, peppercorns and celery. Cover
and bring to a boil. Immediately reduce the head and let simmer about 4 hours (about 3/4 to 1 hour per pound of meat) until tender. 3. About 30 minutes before the meat is done, remove and discard the onion
and celery. Skim the e cess fat from the liquid. Add the potatoes and carrots simmer 15 minutes. 4. Add the cabbage quarters and simmer an additional 15 minutes, or until
the vegetables are done to the desired tenderness. Note: Additional water can replace the beer in this recipe.

Classic Corned Beef Dinner recipe and other healthy dinner recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
486 people have voted
Last Reviewed on 2019-01-20



Sunday, Jan 20 2019 Download & Print Classic Corned Beef Dinner recipe  PDF   Healthy dinner recipes RSS   New

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e ported from cookworks for meal master, v7.0 title: classic chicken stock categories: professional, sauce, soup servings: 32 12 lb chicken bones 12 qt water 2 c onion 1 c carrot 1 c celery 1 ea bay leaf 1/4 t dried thyme 1/4 t black peppercorns 6 parsley 2 clove rinse bones and wing tips well place into a stockpot, cover with water, and place over a moderate flame bring to a boil, drain, and rinse return bones to the stockpot, cover with 12 quarts cold water, and place over a medium flame bring barely to a boil, reduce heat to a bare simmer...

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