Easiest Way to Prepare Ultimate Cornedbeef, Cabbage, Carrots and Leeks

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Before you jump to Cornedbeef, Cabbage, Carrots and Leeks recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Consider the stairs. Instead of choosing the elevator, ascend the stairs to your floor. This isn't as effortless to do if you work on a very high floor but if you work on a lower floor, utilizing the stairs is a excellent way to get some extra exercise. Even if your office or home is on one of the highest floors, you can decide to get off of the elevator early and take the stairs the rest of the way. Most people will decide to be lazy and take an elevator instead of choosing exercise on the stairs. Even if you only have one flight to climb, climbing down and up it during the day is a great way to get additional exercise.

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We hope you got insight from reading it, now let's go back to cornedbeef, cabbage, carrots and leeks recipe. To cook cornedbeef, cabbage, carrots and leeks you need 10 ingredients and 5 steps. Here is how you do that.

The ingredients needed to prepare Cornedbeef, Cabbage, Carrots and Leeks:

1. Use 2-1/2 pound of Cornedbeef brisket.
2. Get 12 ounces of Guinness extra stout beer.
3. Use 1/2 cup of coconut sugar divided.
4. Provide 1 teaspoon of pink Himalayan salt.
5. Take 1 teaspoon of ground black pepper.
6. Provide 1 pound of baby carrots.
7. Provide 3/4 of medium head savory cabbage.
8. Use 1 of large leek.
9. Use 1 quart of beef broth.
10. You need 2-1/2 tablespoons of 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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