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Boiled Corned Beef Dinner

Yield 8 to 10 servings


  • 1 (2 1/2-pound) corned beef brisket
  • 5 carrots, scraped and cut into 1-inch pieces
  • 3 stalks celery, cut into 1/2-inch pieces
  • 1 large onion, cut into thin slices
  • 1 bay leaf
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups quick barley

How to Make It

  1. Place brisket in a Dutch oven; add water to cover. Bring to a boil and cover; reduce heat, and simmer for 3 hours or until brisket is tender. Remove brisket from pan, and strain broth.

  2. Return brisket and strained broth to Dutch oven. Add next 5 ingredients. Bring to a boil and cover; reduce heat, and simmer 30 minutes. Add barley; cook an additional 30 minutes.

  3. Remove brisket to a serving platter; slice thinly across the grain. Drain vegetable and barley mixture, discarding bay leaf, and serve with brisket.

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