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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