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1. Take the corned beef brisket out of the package, rinsing it with cold water, then drying it off with paper towels. Put pickling spices in a separate bowl.
2. To prepare the sauce, combine water, vinegar, and allspice in a slow cooker.
3. The meat should be placed in the slow cooker with the fatty side facing up. To the pot, add celery, carrots, potatoes, onions, and bay leaves. Cook until vegetables are tender. The pickling spices should be sprinkled in.
4. Cooking with the lid on for a total of six hours on low heat. Take the cover off, and then add the cabbage. Continue to cook on low for another two hours. Take note that you can add the cabbage early in the cooking process if you wish it to be more soft.
5. After taking the meat out of the cooker, slice it against the grain. Put some vegetables on the plate. After dotting the surface with some liquid and garnishing it with some chopped parsley, the dish is ready to be served.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0.2mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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