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Corned Beef Dinner

by Lisa
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1 corned beef brisket, about 3 1/2 pounds
4 cups water
1 bay leaf
2 garlic cloves, minced
1 large onion
1 small head cabbage, about 1 1/2 pounds
4 medium carrots
3 medium, unpeeled red potatoes, about 1 pound
1/8 teaspoon ground black pepper

Preheat oven to 425°F. Rinse brisket with cold running water. Trim off excess fat. Pour water into a heavy roasting pan. Place brisket and bay leaf in water. Spread minced garlic over meat.

Cut onion into thick wedges. Cut cabbage into quarters. Cut carrots into 2-inch lengths. Cut potato lengthwise into quarters. Arrange onion and cabbage around brisket. Top cabbage with carrots and potatoes. Sprinkle brisket and vegetables with black pepper. Cover the roaster with lid or heavy-duty aluminum foil. Bake for 1 1/2 hours or until brisket is fork-tender.

Carefully remove roaster from oven. Transfer meat to cutting surface.

Slice brisket diagonally across the grain into thin slices. Arrange on platter surrounded by vegetables.

Makes 4 servings.

 

- Recipe courtesy of Sue Doeden

 

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