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Corned Beef and Vegetables
 

 

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CORNED BEEF AND VEGETABLES (Allan Driggs)

2-1/2 pounds medium new potatoes, (about 8), cut in half or
     8 small to medium russets, quartered
2 cups baby-cut carrots or 4 large carrots, cut up
1 cup frozen small whole onions, thawed
1 corned beef brisket (3 to 3-1/2 pounds)

Mix potatoes, carrots and onions. Divide between 2 small dark roasting pans. Thoroughly rinse corned beef, discarding seasoning packet. Cut the beef in half and place in each pan on top of vegetables. Cover and cook in a solar box oven for 8 to 9 hours.

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Last modified: 07/15/2013