Old fashion corned beef & cabbage *** mm

Yield: 8 Servings

Measure Ingredient
5 pounds Corned-beef brisket
1 each Clove garlic
2 eaches Whole cloves
10 eaches Whole black peppers
2 eaches Bay leaf
8 eaches Medium carrots, pared
8 eaches Medium potatoes, pared
8 eaches Medium yellow onions, peeled
1 each Medium cabbage,cut in wedges
2 tablespoons Butter
1 x 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".

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