Recipe Details
15833
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Ingredients

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  • 1 (1.8kg) corned beef
  • 3 carrots, sliced
  • 6-8 bulbs red onions
  • 1 tsp. mustard
  • 1 tied thyme and parsley
  • 1 cabbage
  • 3 tbsp. salt
  • 3 tbsp. grounded black pepper

Preparation

Step 1:
Place the corned beef into a heat-iron pan, and pour the carrots, onions, mustard, and the tied herbs. Then pour cold water over.
Step 2:
Put the heat onto medium-high. Let it gently boil for 2 hours.
Step 3:
While boiling, discard the outer leaves of the cabbage. Cut it into quarters, then add into pan. Let it cook for an additional 1 hour for tender vegetables.
Step 4:
Remove meat from the pan, then place the meat, vegetables, and excess sauce onto a bigger plate. Cut into servable portions.

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