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5 lb corned beef brisket, spiced |
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1 large onion, outer peel removed |
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6 carrots, peeled and sliced |
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8 medium potatoes, peeled and cubed |
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1 tsp dried thyme |
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8 springs parsley |
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1 head cabbage (about 2 lbs)- cut in quarters |
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Salt and pepper to taste |
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Put beef in a large pot and cover with cold water. Add all other ingredients except cabbage and bring to a boil with the lid off the pot. Lower to a simmer and cook for 3 hours. |
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Skim fat from top as it rises. Remove the thyme, parsley and onion. Add cabbage. Simmer for 20 minutes until cabbage is cooked. Remove the meat and cut into pieces. |
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Place on center of a large platter. Strain the cabbage and season it heavily with black pepper and salt if desired. |
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Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish or brown mustard and hearty bread. |
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