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Corned Beef with 
Pickled Cabbage and Potato Salad
Ingredients
  • One 5-pound corned beef with seasoning packet
  • Two 12-ounce bottles pale ale
  • 1 large onion, quartered
  • 6 garlic cloves, crushed
  • 2 bay leaves
  • 1 ½ pounds baby red potatoes, halved if small or quartered if large
  • 3 cups distilled white vinegar
  • 2 tablespoons mustard seeds
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1 ½ pounds green cabbage, cored and sliced ½ inch thick
  • 1 cup chopped parsley
  • 2 tablespoons each whole-grain mustard and Dijon mustard, combined
Steps
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