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Corned Beef And Cabbage Recipe

by CookEatShare Cookbook

Ingredients

1 corned beef brisket 1 large head cabbage (preferably savoy) 8 peppercorns 6 cloves garlic, whole peeled 4-5 parsnips 1-2 turnips 2 bay leaves

1 lb. carrots, peeled 6 large potatoes 1 stalk celery, thinly sliced 3 whole cloves 1/2 tsp Old Bay seasoning 1/4 tsp black pepper, grnd

Directions

1. Wash brisket. Make small X slits in the meat and insert garlic and cloves pcs.
2. Place the meat into a stockpot (at least 8 qts). Cover the meat with water. Add in bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery. Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2-3 hrs, or possibly till meat is nearly tender.
3. Meanwhile, prepare vegetables. Quarter the cabbage, peel potatoes, carrots, turnips and parsnips. Slice vegetables into 2 inch chunks.
4. During last half hour, add in remaining vegetables and cook till tender.
5. Drain and serve with yellow mustard.
6. See also Irish Boiled Dinner and Smoked Shoulder Boiled Dinner

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