Corned Beef Dinner

Course : Vegetables
Serves: 16
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4 pounds corned beef brisket -- *
1 Cup water
6 medium Onions
6 medium carrots
6 medium parsnips
3 medium potatoes -- 4 oz each
6 cups cabbage

Preparation / Directions:

Cover meat with cold water in Dutch oven; bring to a boil; drain. Add water to cover; again bring to boil; reduce heat to low. Cover. Cook as until meat is nearly tender (about 3 hours). skimming off as much fat as possible from cooking water; (If you remove meat from broth and refrigerate-or put in freezer, if time short-fat will harden and remove easily 10-15.) Add vegetables; cook until vegetables from water; drain and trim from meat. (about 10-15 minutes). Remove vegetables from water; drain and trim fat from meat.

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