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Ingredients:

4 to 5 pounds corned beef (brisket or rump)
4 to 6 potatoes
1 medium head cabbage
4 to 6 medium onions
8 to 12 carrots

Directions:

Wash beef and place in a large kettle. Cover with cold water, bring to a boil, skim, then reduce heat, cover the pan and continue to simmer for 3 to 4 hours, or until the meat is tender. Forty-five minutes before the beef is done, add potatoes, onions and carrots. Thirty minutes before serving, add cabbage wedges and continue to cook until meat and vegetables are tender.

Makes 4 servings

Variations:

  1. Yellow or white turnips and beet may also be included or substituted for vegetables in the above
    combination. Beets should be cooked separately.
  2. Use fresh brisket instead of corned in the above combination. Thicken meat stock with thin flour and water paste and flour with prepared horseradish and a little prepared mustard.
  3. For corned beef hash from left over meat, combine equal amounts of corned beef and chopped cooked potatoes with 1 small onion, finely minced or 1/2 teaspoon onion seasoning, plus a little cream or evaporated milk to moisten. Cook over moderate heat only long enough to heat and blend flavors.


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