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In a large pot or crock mix all the ingredients with the water. Place the roast of beef in the pot and cover with a lid and add a heavy weight to it. Leave in the brine for at least 3 days,longer prefered. You may now begin to cook the corned beef if you like. Add an extra garlic clove and another teaspoon of pickling spice, bring to boil and simmer for about 5 hours. 1/2 hour before the meat is done, tender, add potatoes and quartered cabbage. Carrots optional. Posted by Dave Drum to the Fidonet Recipes echo 1-98 Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Serving (340g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 7 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 13.1mg||0 %|
|Potassium 306.3mg||8 %|
|Total Carbohydrate 25.4g||7 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 18.9g|
|Protein 2.7g||4 %|
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Calories per serving: 99
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