Course : Beef
Serves: 6
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2 pounds well-trimmed -- corned Boneless bris
1 small Onion -- cut into fourths
1 Clove Garlic -- crushed
1 small Head green cabbage -- Cut into 6 wedges
6 small Onions -- cut in half
6 medium Carrots -- cut in half
3 medium Potatoes -- cut in half
3 medium Turnips, cut in cubes -- if desired

Preparation / Directions:

The addition of potatoes, turnips and carrots makes this a New England. Place beef brisket in Dutch oven. Add enough cold water just to cover beef. Add onion and garlic. Heat to boiling; reduce heat. Cover and simmer about 1 hour 40 minutes. Skim fat from broth. Add onions, carrots, potatoes and turnips. Cover and simmer 20 minutes. Remove beef to warm platter; keep warm. Add cabbage. Heat to boiling; reduce heat. Simmer uncovered about 15 minutes or until vegetables are tender.

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