Corned Beef and Carrots
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Nope, it's not a misprint - this tender corned beef is cooked up with sweet baby carrots, not cabbage. Wait'll you taste it!
What You'll Need
- 1 (3 to 3-1/2 pound) corned beef brisket with pickling spices
- 8 cups water
- 1 tablespoon pickling spice
- 1 (1-pound) package peeled baby carrots (see Note)
- 3 onions, quartered
What to Do
In a soup pot over high heat, bring the corned beef and its pickling spices to a boil in the water with the additional 1 tablespoon pickling spice. Reduce heat to low, cover, and simmer 2 to 2-1/2 hours, or until almost fork-tender.
Add the carrots and onions and cook, covered, 25 to 30 minutes, or until the vegetables and corned beef are fork-tender.
- Place the corned beef on a cutting board and slice across the grain. Drain the carrots and onions and serve with the sliced corned beef.
It's so easy to use packaged peeled baby carrots, but sure, you can use regular carrots if you'd rather - just cut them into 1-inch chunks.
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