Eileen'S Irish Corned Beef And Cabbage Dinner

• 3 lbs corned beef brisket
• 2/3 cup apple cider vinegar
• 1 bay leaf
• 1 large yellow onion, cut into quarters
• 8 -10 medium carrots, cut into 3 - 4 pieces
• 1 lb tiny new potatoes, whole or 6 medium yukon gold potatoes, halved
• 1 medium cabbage, cut into 6 wedges (1 lb)
• Spiceball
• 8 whole black peppercorns
• 1 1/2 teaspoons pickling spices
• 2 -3 garlic cloves
• 8 fennel seeds
• 1 clove

1. Trim fat from meat. Place the 5 spices in a teaball or cheesecloth. Fill 6 qt pot with water. Put in meat and spiceball. Add onions and bay leaf. Bring to boiling. Skim fat from surface. Reduce heat to a simmer, with cover ajar, for 1 hour and a half.
2. Add carrots to pot. Return to boiling another 45 minutes.
3. Add potatoes to pot. Return to boiling for 25 minutes.
4. Add cabbage to pot. Cover and cook about 20 minutes more until vegetables and meat are tender.
5. Discard bay leaf and spices. Remove meat from pot. Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter.

beef brisket, apple cider vinegar, bay leaf, yellow onion, carrots, tiny new potatoes, cabbage, black peppercorns, pickling spices, garlic, fennel seeds, clove

Taken from www.food.com/recipe/eileens-irish-corned-beef-and-cabbage-dinner-226647 (may not work)