Corned Beef and Cabbage
Ingredients:
- 5 lb Corned beef brisket
- 1 Clove garlic
- 10 Whole black peppercorns
- 2 Bay leaves
- 1 Tbsp butter
- 8 Medium carrots – Sliced in rounds
- 1 Medium yellow onion – finely chopped
- 8 Medium potatoes – Cut into 1” cubes
- 2 lb Cabbage = cut into wedges
Preparation
Dry corned beef with damp paper towels. Place in large pan, cover with water. Add garlic, cloves, black peppercorns, and bay leaves. Bring to boil. Reduce heat; simmer 5 minutes. Skim surface and cover pan; simmer 3 to 4 hours, or until 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. Serve with veggies.
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