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Beef Brisket and Cabbage Recipe

4 pounds
1 head
corned beef brisket, seasoned
potatoes, peeled
carrots, peeled
salt & pepper to taste

Stove Temp: low
Recipe Cooking Time: 4 hours
Pan Type: dutch oven or similar pot

Brisket and Cabbage Directions

Soak corned beef brisket in cold water for 1 hour, drain and put into pot. Cover with enough water to cover beef brisket.
Bring to a boil and reduce to simmer for 4 hours.
Thirty minutes before beef brisket is done, add the potatoes, carrots and onion. Continue cooking brisket and vegetables.
Add cabbage for the last 15 minutes of cooking time.
Salt and pepper to taste.
Serve beef brisket and cabbage along with your favorite side dish.

Note: This recipe is best served with horseradish or a mustard sauce.

Recipe Serves: about 6

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

Recipe For Happiness

2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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