Old Fashion Corned Beef & Cabbage Mmbeef, main dish, vegetables 5 lb corned-beef brisket 1 each clove garlic 2 each whole cloves 10 each whole black peppers 2 each bay leaf 8 each medium carrots, pared 8 each medium potatoes, pared 8 each medium yellow onions, peeled 1 each medium cabbage,cut in wedges 2 tablespoon butter 1 single 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". |
