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    You are in: Home / Recipes / Corned Beef and Cabbage...the Right Way... Recipe
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    Corned Beef and Cabbage...the Right Way...

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    2 Total Reviews

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    • on February 21, 2010

      Oops, I forgot to rate this last time. I had no idea making corned beef myself would be this simple! I actually used this to make corned venison - I had about 3 pounds of meat so I made 1/3 of the brine recipe. I let it brine for 6 days (in a gallon size freezer bag) and it turned out great. I think even people who don't like venison would like this... and I imagine it would be even better with beef. I'm starting another batch today!

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    • on February 24, 2009

      This is a late entry for a wonderful recipe - used this last year to make an awesome corned beef. PULLED 'ER UP TO USE AGAIN & REALIZED I HAD NOT REVIEWED. My total bad! This makes a wonderful corned beef - I let ours brine for 7 & 9 days (had to cut into 2 pieces). Likely because I brined longer, I found my beef benefitted from bringing to a boil & pouring off the first water, replacing it & proceeding with cooking. This is an awesome recipe - I made a much leaner product that tasted better than bought & was way less expensive to boot. Oh, plan ahead on your fridge space - it takes up a chunk of space. Thanks Feingold Mom for a real keeper - at least once a year anyway!

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    Nutritional Facts for Corned Beef and Cabbage...the Right Way...

    Serving Size: 1 (1188 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 2035.6
    Calories from Fat 1279
    Total Fat 142.2 g
    Saturated Fat 56.7 g
    Cholesterol 386.3 mg
    Sodium 28733.1 mg
    Total Carbohydrate 88.2 g
    Dietary Fiber 10.1 g
    Sugars 45.9 g
    Protein 98.0 g

    The following items or measurements are not included:

    pickling spices

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