apx 2.5 lb
varied servings per container
Cured With: Water, Salt, Sodium Erythorbate, Sodium Nitrite, Flavorings.
Safe handling instructions: This product was prepared from inspected and passed meat and/or poultry some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly for your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot refrigerate leftovers immediately or discard.
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Brunckhorst's Boar's Head® Brand First Cut Corned Beef Brisket. Garnished with spices. Gluten free. Rich in protein. Good source of iron. Sugar free. Not a reduced calorie food. New England boiled dinner. Recipe on back. U.S. inspected and passed by Department of Agriculture EST. 20978. Cooking instructions on back. U.S.D.A. choice. First cut corned beef brisket. Visit us online at www.boarshead.com. ©2006 Boar's Head Provisions Co., Inc. ©2012 Boar's Head Provisions Co., Inc.
Keep refrigerated. Remove all packaging. Place corned beef brisket in uncovered 4 quart pot. Add spice pouch and enough cold water to cover beef. Bring water to a boil over high heat. Cover pot, reduce heat, and simmer 2-1/2 to 3 hours until tender and internal temperature reaches 160 degrees. Cooking time will vary depending on the size of the brisket. To prepare a complete New England style boiled corned beef and cabbage dinner add vegetables during last hour of cooking. For a 3 pound brisket add the following vegetables: 5 medium potatoes, peeled and quartered. 1 medium turnip, peeled and quartered. 6 small carrots, peeled and quartered. 6 small parsnips, peeled and quartered. 6 small whole onions. 1 medium cabbage cut into wedges. Corned beef brisket is most flavorful when sliced at right angles to the grain.
NY, NY 11206-3886