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Source: Campbell's Recipes
Tagged With: 12 servings
Corned Beef Dinner
This one-pot dish has it all...perfectly seasoned corned beef, tender vegetables and a tasty horseradish sauce, that slowly simmer to tenderness on the stovetop.
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Serves: 12 servings
Prep Time: 30 minutes
Cook Time: 275 minutes
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1 corned beef brisket (about 5 pounds)
2 medium onion, cut in quarters
4 black peppercorns
1 bay leaf
1/2 teaspoon dried rosemary leaves, crushed
4 cups water
6 medium potato (about 2 pounds), peeled and cut in quarters
6 medium carrots, peeled and and cut into 2-inch pieces (about 3 cups)
1 cup celery cut into 2-inch pieces
1 medium head (about 2 pounds) green cabbage, cut in wedges
2 tablespoons Crisco® all-vegetable  shortening
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 egg yolk
1 cup milk
2 teaspoons horseradish
1 tablespoon lemon juice




Place the beef into an 8-quart saucepot.  Add the onions, peppercorns, bay leaf, rosemary and water and heat over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 3 1/2 hours or until the beef is fork-tender.
Add the potatoes, carrots, celery and cabbage to the saucepot.  Cover and cook for 1 hour or until the vegetables are tender.  Remove and discard the bay leaf.  Remove the beef and vegetables to a serving platter, cover and keep warm.

Heat the shortening in a 1-quart saucepan over medium heat.  Stir in the flour, salt and ground black pepper and cook and stir for 1 minute.  Remove the saucepan from the heat.

Beat the egg yolk and milk in a small bowl with a fork.  Add the egg mixture to the saucepan and cook and stir over medium heat until the mixture boils and thickens.  Remove the saucepan from the heat.  Stir in the horseradish and lemon juice.  Serve the horseradish mixture with the beef and vegetables.






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