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La Belle Cuisine
Corned Beef and
pounds corned beef
cup white vinegar
teaspoons mixed pickling spice
in a cheesecloth bag
pounds cabbage, cut into wedges
cups sour cream
cup drained bottled horseradish
a kettle cover corned beef with water, bring to boil, and boil 5 minutes.
Discard the water, rinse the corned beef, and return it to a clean kettle.
Cover with cold water and add vinegar, pickling spice and beer. Weight
corned beef to keep it submerged. Simmer, covered, for 3 1/2 hours,
tender. Add the cabbage and simmer 15 minutes.
the corned beef to a cutting board, slice it thin, and arrange on
platter. Surround with cabbage.
a bowl combine the sour cream and horseradish and serve with the
beef. Accompany with parsley
potatoes. Serves 8.
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