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Recipe By: Amy Cobb

Corned Beef and Cabbage


  • 3 pounds corned beef brisket
  • 16 cups cold water
  • 2 bay leaves
  • 2 tsp pepper corns
  • 4 whole all spice berries
  • 2 whole cloves
  • 1/2 large cabbage, cut into wedges
  • 8 small potatoes, cut in half
  • 8 carrots
  • Salt/pepper


Preheat oven to 300.
Rinse the corned beef and place in the Dutch oven.
Add the water and spices.
Boil uncovered and skim off the scum when it rises to the top.
Cover and transfer to the oven.
Bake for 3 hours and 45 minutes.
Add the potatoes and carrots during the last 60 minutes.
Add the cabbage during the last 30 minutes.

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