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Mary Egans Corned Beef and Cabbage Recipe

  • Buy a brisket or round
  • Put in pot and cover with water
    • It should not touch bottom
    • Bring to boil
    • Reduce to a light boil
    • Cover and boil for 4 hours
  • Take pot off stove and let cool
  • Put pot in refrigerator overnight
  • With water and meat in pot
  • Take ½ cup of Nancy’s sharp and creamy Mustard
  • 1 cup of brown sugar (light or dark)
  • 1 tablespoon of orange juice
  • Trim fat from brisket and dump water
  • Mix until smooth
  • Put beef in pan with BABBY CARROTS, SMALL RED (if big cut in ¼’s) and GREEN CABBAGE (cut and into ¼’s)
  • Cover brisket with the sauce
  • Cover tightly
  • Bake at 350 degrees for between 60 minutes & 90 minutes until vegetables are soft (depends on amount of vegetables) .


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03/14/2012 8:29AM
Mary Egan’s Corned Beef and Cabbage Recipe
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