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  • 1 -- 3-pound corned beef brisket
  • -- water
  • 1/4 cup maple syrup
  • 6 potatoes, cut into wedges
  • 1/2 -- head cabbage, cut into wedges


  1. Place corned beef in a Dutch oven and cover with water. Bring to a boil and simmer for 3 hours. Add potatoes and cabbage, cook 20 minutes longer.
  2. Preheat oven to 400F.
  3. Remove corned beef to roasting pan and drizzle with maple syrup. Place cabbage and potatoes alongside corned beef. Bake for 15 minutes .

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The recipe was originally published as Maple Glazed Corned Beef on

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