Corned Beef, Cabbage, Potatoes, and Carrots

Katheryn Flournoy adds carrots and red potatoes to her late mother-in-law's recipe.

Yield: Makes 6 to 8 servings
Recipe from Southern Living

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Ingredients

  • 1 (3- to 3 1/2-lb.) package corned beef brisket with spice packet
  • 1 pound small red potatoes, halved
  • 8 ounces baby carrots
  • 1 pound cabbage, coarsely chopped
  • Creamy Lemon Horseradish Sauce

Preparation

  1. 1. Place corned beef, fat side up, and contents of spice packet in a large Dutch oven; cover with water, and bring to a boil over medium-high heat. Cover, reduce heat, and simmer 2 hours and 45 minutes or until fork-tender.
  2. 2. Skim and remove fat from surface. Add red potatoes and baby carrots. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes. Add cabbage, and simmer 15 more minutes or until vegetables are tender.
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