Corned Beef And Cabbage

• 4 lb. corned brisket of beef, wiped with damp paper toweling
• 2 qt. cold water
• 6 peppercorns
• 6 whole allspice
• 1 bay leaf
• 1 medium yellow onion, peeled and quartered
• 1 medium cabbage, trimmed of outer leaves, cored and cut in 8 wedges

1. Tie brisket into neat shape.
2. Place in very large kettle with water and the next 4 ingredients.
3. Cover and bring to boil over high heat.
4. Reduce heat to low and simmer for 10 minutes.
5. Uncover and skim off any foam.
6. Re-cover and simmer for about 4 hours, until fork-tender.
7. Taste cooking water.
8. If it's not too greasy and/or salty, add cabbage.
9. Cover and add about 2 inches of lightly salted water.
10. Cover and boil for 15 to 20 minutes. Drain.
11. Arrange corned beef and cabbage on heated platter.
12. Serve with boiled potatoes.
13. Serves 6 to 8.

brisket of beef, cold water, peppercorns, allspice, bay leaf, yellow onion, cabbage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1071168 (may not work)