Corned Beef

• 1 (3 lb.) corn beef brisket in brine (uncooked)
• 16 C. cold watler
• 2 bay leaves
• 2 tsp. peppercorns
• 4 whole allspice berries
• 2 whole clove
• 1 large head green cabbage, cut into 8 wedgles
• 8 small new potatoes (1 1/4 bs.) halved
• Fresh ground pepper
• mustard
• horseradish

1. Preheat oven to 300 degrees. Rinse beef brisket in colander under cold water. Place in large Dutch oven with lid. Add water, bay leaves, peppercorns, all spice & cloves. Bring to a boil, uncovered, & skim off scum. Cover and transfer to oven & braise until very tender. (3 hrs. 45 min.)
2. Transfer to cutting board & tightly foil to keep warm. Add cabbage and potatoes to boil. Lower heat and simmer for 20 min.
3. Transfer corn beef to a platter to slice.
4. Transfer cabbage to a platter. Lay corned beef over cabbage & season with salt and pepper. Serve with mustard and horseradish.
5. Horseradish Sauce:
6. 3/4 C. Mayo
7. 3/4 C. sour cream
8. 1/2 grated lemon peel
9. 12/4 C. + 2 T. horseradish
10. 2 tsp. salt
11. pepper
12. Mix together and refrigerate for at lease 30 min. before serving.

corn beef brisket, cold watler, bay leaves, peppercorns, berries, clove, green cabbage, potatoes, fresh ground pepper, mustard, horseradish

Taken from www.epicurious.com/recipes/member/views/corned-beef-52326801 (may not work)