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Corned Beef and Cabbage
1 beef brisket
cabbage -- in wedges
Every year we have corned beef and cabbage for lunch at the
office to celebrate St. Patrick's day. I'm one of the people who
brings the corned beef and cabbage. I've learned to make it very low
fat. First, I select the flat part of the brisket. It seems that
the fat on this part is in separate layers that can be cut away from
the meat rather than marbled throughout. Then, of course, I cut away
any visible fat before cooking it. I boil the briskets for about
three hours the night before. Then I put the pot in the refrigerator
overnight. In the morning, I skim off any fat that has solidified on
top of the meat broth (there's usually not much if I've done a good
job of removing the visible fat). I take the meat out of the broth
and slice it (it's easier to slice when it's cold) and set it aside.
I bring the broth to a boil and cook cabbage wedges, carrots and
potatoes in it until they are just done--20 minutes or so. Then I
bring it all to the office, layer it in slow cookers, and keep it warm
on a low setting until lunch. It's amazing how low-fat you can get
this traditionally greasy dish. And, to my way of thinking, it still
has all the flavor.
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