Corned Beef and Mixed Vegetables
1 corned beef brisket (3 to 4 pounds), trimmed
6 to 8 small red potatoes
3 medium carrots, cut into 2-inch pieces
3 celery ribs, cut into 2-inch pieces
2 TBSP chopped celery leaves
2 turnips, peeled and cut into wedges
1 medium head cabbage, cut into 6 to 8 wedges
1/2-pound fresh green beans
3 to 4 ears fresh corn, halved
Place corned beef and enclosed seasoning packet in an 8-quart Dutch oven. Cover with water and bring to a boil. Reduce heat; cover and simmer for 2 hours or until the meat is tender. Add potatoes, carrots, celery, celery leaves and turnips; return to a boil. Reduce heat; cover and simmer for 20 minutes. Add cabbage, beans and corn; return to a boil. Reduce heat; cover and simmer 15-20 minutes or until vegetables are tender. Yield: 6-8 servings.
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