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Maryland Corned Beef Dinner

Yield 6 to 8 servings


  • 1 (3- to 4-pound) corned beef brisket, trimmed
  • 1 chile pepper
  • 1 bay leaf
  • 1 teaspoon ground mace
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 8 new potatoes, unpeeled
  • 6 whole boiling onions
  • 4 stalks celery, cut into1-inch pieces
  • 4 medium carrots, scraped and cut into 1-inch pieces
  • 1 medium cabbage, cut into wedges

How to Make It

  1. Place brisket in a large Dutch oven with water to cover; add spices. Bring to a boil. Reduce heat; cover and simmer 2 1/2 hours or until brisket is tender.

  2. Add potatoes, onions, celery, and carrots; cover and simmer 20 minutes. Add cabbage; cover and simmer an additional 20 minutes or until vegetables are tender.

  3. Remove brisket to a warm serving platter; cut diagonally across the grain into thin slices. Remove vegetables from cooking liquid; discard cooking liquid and bay leaf. Place vegetables on platter with sliced brisket.

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