Dublin corned beef & cabbage

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

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