Yield: 8 Servings
Measure | Ingredient |
---|---|
3 pounds | Corned beef |
3 eaches | Bay leaves |
1 teaspoon | Cloves, ground |
1 tablespoon | Black pepper, fresh, ground |
1 tablespoon | Mustard, ground |
1 each | White cabbage, head |
\N \N | 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 ½ hour or until the cabbage is very tender. Allow the corned beef and cabbage to cool down in the saucepan for about ½ an hour. Then, carve the beef and serve it with the cabbage.
Source: Irish Country Cooking - Malachi McCormick (c)1988