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I do basically the same thing with my brisket. I use red bliss potatoes, unpeeled and roast

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Posted to Thread #24041 at 7:05 pm on Mar 18, 2013

them with fresh rosemary, coarse sea salt and freshly gr. pepper until nice and crisp on the cut side. I use long, slender carrots, and saute them in butter until they are a little brown yet tender crisp. Cabbage is cooked in the cooking broth for the last few minutes. I serve with Dijon and brown sugar mix for the meat. Yum!

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