Title: Old-Fashioned Corned Beef & Cabbage
Categories: Entree Beef Vegetable
Yield: 8 Servings
| 5 | lb | Corned-beef brisket |
| 1 | | Clove garlic |
| 2 | | Whole cloves |
| 10 | | Whole black peppers |
| 2 | | Bay leaf |
| 8 | | Medium carrots, pared |
| 8 | | Medium potatoes, pared |
| 8 | | Medium yellow onions, peeled |
| 1 | | Medium cabbage,cut in wedges |
| 2 | tb | Butter |
| | | Chopped parsley |
Wipe corned beef with damp paper towels. Place in large kettle, cover with
water. Add garlic, cloves, black peppercorns, and bay leaves. Bring to
boiling.
Reduce heat; simmer 5 minutes. Skim surface. Cover kettle; simmer 3 to 4
hours, or untill corned beef is fork-tender. Add carrots, potatoes, and
onions during last 25 minutes. Add cabbage wedges during last 15 minutes.
Cook vegetables just till tender. Slice across the grain. Arrange slices
on platter with cabbage. Brush potatoes with butter, sprinkle with chopped
parsley. Serve along with rest of vegetables and "Mustard Sauce".