Ingredients
- 4 - 5 pound corned-beef brisket
- 1 clove garlic
- 1 yellow onin, halved
- 2 whole cloves
- 10 whole black peppercorns
- 2 bay leaves
- 1 meium head of cabbage, cut into wedges
- Wipe corned beef with damp paper towels. Place in large pot; covered with cold water. Add remaining ingredients, except cabbage.
- Bring to a boil. Reduce heat, simmer 5 minutes. Skim.
- Cover; continue to simmer 3-4 hours, or until fork tender.
- Add cabbage last 15 minutes of simmering.
- To serve; Remove corned beef and cabbage from liquid. Slice corned beef; arrange on platter with cabbage wedges. You can also add carrots and potatoes to corned beef and cabbage during last 25 minutes of simmering.
- HAPPY ST. PATRICK'S DAY
Directions
AS SHOWN ABOVE
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Submitted 6/13/05.
Source: FAMILY RECIPE
Submitted By: shirley ohara
ohara@pottsville.infi.net
CORNED BEEF AND CABBAGE