Corned Beef And Cabbage

• 3 to 4 lb. corned beef brisket
• 1 small onion, halved
• 1 carrot
• 2 large celery tops
• 1 tsp. whole cloves
• 1 tsp. black pepper
• 1 small bay leaf
• 1 medium head cabbage, cut into wedges

1. Place corned beef in a large heavy bottomed boiler with cold water to cover. Add all other ingredients but cabbage. Uncovered, bring to a boil, skimming carefully as much scum as possible is removed.
2. Cover.
3. Turn fire to low and simmer for about 3 to 4 hours until tender when pierced with a fork.
4. Remove beef to carving board and allow to come to room temperature. Strain remaining juices, reserving 2 cups of the stock.
5. (The stock is too strongly flavored to use undiluted for boiling cabbage.)
6. Pour the reserved 2 cups of stock back into the kettle. Add 2 cups cold water and bring to a boil.
7. Add cabbage. Cover, reduce heat to low and simmer for about 15 minutes at which time cabbage should be tender.

corned beef brisket, onion, carrot, celery tops, whole cloves, black pepper, bay leaf, head cabbage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650202 (may not work)