Corned Beef And Cabbage

• 1 (4 lb.) corned beef brisket
• 1 bay leaf
• 6 peppercorns
• 1 onion, stuck with 2 cloves
• 1 carrot, sliced
• 1 celery rib, sliced
• 2 sprigs parsley
• 1 c. apple cider
• 6 carrots, cut in half
• 6 new potatoes
• 1 small head cabbage, cut into 4 or 6 wedges
• Dijon style mustard
• horseradish

1. In a soup pot, combine corned beef, bay leaf, peppercorn, onion, sliced carrot and celery, parsley and cider.
2. Add enough water to cover.
3. Bring to a rapid boil.
4. Skim off any surface scum. Lower heat and cover.
5. Simmer 1 1/2 hours or until tender.
6. Remove corned beef to a platter.
7. Keep warm.
8. Add halved carrots and potatoes to pot.
9. Cook 15 minutes.
10. Surround corned beef with vegetables.
11. Serve mustard and horseradish.

beef brisket, bay leaf, peppercorns, onion, carrot, celery, parsley, apple cider, carrots, potatoes, head cabbage, mustard, horseradish

Taken from www.cookbooks.com/Recipe-Details.aspx?id=198804 (may not work)