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Corned Beef Brisket

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  • Corned Beef Brisket (about 2 lbs)
  • 2 Tbsp brown sugar
  • 6 red potatoes, halved
  • 4 carrots, peeled and quartered
  • 1 small head cabbage, quartered
  • Low sodium beef broth, if desired

Spice Mix:

  • 3 bay leaves
  • 1 tsp peppercorns
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 4 allspice berries
  • 4 cloves
  • 1 tsp fennel
  • Red pepper flakes (to taste)


  1. Place brisket, spice mix, and brown sugar in a large Dutch oven or heavy bottomed pot. Cover with water, (or broth) and bring to a boil. Reduce heat to low and simmer about 2 hours. Check occasionally and add more water or broth to keep meat covered.
  2. Add potatoes and carrots, return to boil, reduce heat to low and simmer about 15 minutes, or until almost done. Add cabbage, cook about 5 minutes, or to taste.
  3. Slice meat across the grain and serve with veggies, pan juices and horseradish.

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