Corned Beef and Cabbage
Author: 
Serves: 4-6
 
Ingredients
  • 2 lbs. corned beef brisket or round
  • 1 bay leaf
  • 1 cooking onion
  • 1 crushed clove of garlic
  • 7-10 peppercorns
  • 6 carrots
  • 5-6 white or gold potatoes (small to medium sized)
  • 1 head of cabbage
  • 2-3 small onions
Instructions
  1. Take corned beef out of package and dry with a paper towel. If there is fat on the back of corned beef, you can cut it down with a sharp knife. Leave a small amount on there to add flavor to the cooking broth (Be careful with your hands!)
  2. In a large pot or Dutch oven, place brisket. Fill pot with cold water so that the brisket is covered with water, plus an extra inch of water.
  3. Cut cooking onion in fourths and add to water along with bay leaf, peppercorns, and garlic.
  4. Bring to a boil, turn down heat and simmer (covered) for one hour and forty minutes.
  5. Fifteen minutes before the timer end, start to prepare the vegetables. Peel carrots and cut them in halves or thirds. Wash the potatoes and cut them in half. Peel onion and cut in fourths. Rinse cabbage and peel off first layer. Cut into eight slices with part of the core divided in each to hold the cabbage together while it cooks.
  6. Skim fat off the top of the corned beef water and add carrots, potatoes, and onion. Cook for twenty minutes with lid closed.
  7. Pull out corned beef and place on a plate and cover with aluminum foil. Skim additional fat off the top.
  8. Add cabbage to water with vegetables and cook for an additional 15 minutes.
  9. Slice the corned beef in thin slices, and drain vegetables (or pull vegetables out with a slotted spoon or tongs). Serve on a a platter and enjoy!
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/03/corned-beef-and-cabbage/