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Total cooking time: 2 hours.

3 lb. corned beef brisket
4 oz. salt pork, scored
6 small onions
4 medium potatoes, peeled and
4 medium carrots, cut in
1-inch pieces
3 medium parsnips, peeled and
cut into 1-inch pieces
2 medium rutabagas, peeled and
1 small cabbage, cored and cut
into wedges
Place brisket in 4 quart casserole. Add water to almost
cover (about 4 to 5 cups). Cook, covered, at Medium for 40
minutes. Turn brisket over and give baking dish a half turn.
Add salt pork, onions, potatoes, carrots, parsnips and rutaba-
gas. Cook, covered at Medium for 1 hour. Turn brisket over
and give baking dish a half turn. Add cabbage. Cook, covered
at Medium for 20 minutes or until meat is tender and vegetables
are done. Makes 6 servings.

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