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   Sunday Family
Irish Stew  Corned Beef and Cabbage 

Some might call it Boiled Dinner but served on St Patrick's Day it sure will become a taste memory and have the delicious taste of a fine Sunday dinner as created from the folks in Ireland. 

And easy to make - Mind you!

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and sliced
1 large head cabbage, cut into small wedges

Place corned beef in large pot or Dutch oven and cover with water.
Add the spice packet that came with the corned beef.
Cover pot and bring to a boil, then reduce to a simmer.
Simmer approximately 50 minutes per pound or until tender.
Add whole potatoes and carrots, and cook until the vegetables are almost tender.
Add cabbage and cook for 15 more minutes.
Remove meat and let rest 15 minutes.
Place vegetables in a bowl and cover.
Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want.

Slice meat across the grain.

You can add flavour after you arrange the corned beef, potatoes and carrots around the serving dishes
by providing sweet mustard, Dijon mustard  and chili sauce as condiments.

A bottle or two of Guinness beer before, during and after this dinner always makes this meal
go down a whole lot better!

Don't forget leftover Corned Beef makes great sandwiches especially when put between two pieces
of rye bread with a touch of Dijon mustard.

Serves 5

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