Title: Dublin Corned Beef and Cabbage
Categories: Meat Main
Yield: 8 Servings

3	lb	Corned beef
3		Bay leaves
1	ts	Cloves, ground
1	tb	Black pepper, fresh, ground
1	tb	Mustard, ground
1		White cabbage, head
		1 1/2 - 2 pounds

Put the corned beef and all the seasonings in a large pot, and cover with water. Bring slowly to a boil, cover and simmer very gently for an hour. Meanwhile, cut away the fibrous part of the cabbage, discard and cut cabbage into 8 sections. When the beef has been simmering for an hour add the cabbage and simmer for another 1/2 hour or until the cabbage is very tender. Allow the corned beef and cabbage to cool down in the saucepan for about 1/2 an hour. Then, carve the beef and serve it with the cabbage.

Source: Irish Country Cooking - Malachi McCormick (c)1988

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