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Cornedbeef, Cabbage, Carrots and Leeks
Cornedbeef, Cabbage, Carrots and Leeks

Before you jump to Cornedbeef, Cabbage, Carrots and Leeks recipe, you may want to read this short interesting healthy tips about Energy Raising Treats.

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A large selection of instant health snacks is easily obtainable. Deciding to live a healthy way of life can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to cornedbeef, cabbage, carrots and leeks recipe. You can cook cornedbeef, cabbage, carrots and leeks using 10 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Cornedbeef, Cabbage, Carrots and Leeks:
  1. Use 2-1/2 pound Cornedbeef brisket
  2. Take 12 ounces Guinness extra stout beer
  3. Provide 1/2 cup coconut sugar divided
  4. Use 1 teaspoon pink Himalayan salt
  5. Get 1 teaspoon ground black pepper
  6. You need 1 pound baby carrots
  7. Provide 3/4 medium head savory cabbage
  8. Use 1 large leek
  9. Take 1 quart beef broth
  10. Get 2-1/2 tablespoons extra virgin olive oil
Steps to make Cornedbeef, Cabbage, Carrots and Leeks:
  1. Heat the oil season the brisket with half the sugar on both sides. Season with salt and pepper also.
  2. Sear the brisket. Open the beer and allow to breathe for 10 minutes. Preheat oven to 350°Fahrenheit.
  3. Add the beer. Chop the cabbage and add the carrots and cabbage to the Dutch oven. Take the brisket out and season again. This will allow the cabbage to wilt.
  4. Add the beef broth when the cabbage is soft. Add the brisket back into the Dutch oven. If using a cast iron Dutch oven heat the lid also. Wash and slice the leek. Add to the top of the brisket and vegetables. Put into the oven for 1-1/4 hours.
  5. Take the vegetables and brisket out and reduce the liquids to half. Add back to liquids and allow to simmer 20 minutes. Let rest 10 minutes serve. I hope you enjoy!!!!!

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